Photograph of the finished Soy sauce pigeon

China · Chim bồ câu ngâm nước tương ăn nguội

Soy sauce pigeon

1 hr Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squab pigeon Squab pigeon 1.6 kg
  • Photograph of Soy sauce Soy sauce 280 ml
  • Photograph of Rock sugar Rock sugar 120 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 40 g
  • Photograph of Shaoxing Wine Shaoxing Wine 140 ml
  • Photograph of Ginger Ginger 120 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Dried tangerine peel Dried tangerine peel 20 g
  • Photograph of Sesame oil Sesame oil 40 ml

Method

  1. 1 Cook soy sauce with rock sugar, cinnamon, star anise, orange peel, and rice wine to make a broth, then let it simmer gently.
  2. 2 Dip the bird into the broth and take it out three times to ensure the inside of the bird is evenly heated.
  3. 3 Soak the bird in broth at 85 degrees Celsius for exactly 18 minutes, making sure the water doesn't boil vigorously.
  4. 4 Boiling water will cause the skin to crack and the meat to become mushy; the water should only be kept simmering.
  5. 5 Turn off the heat and let it soak for another 3 hours so the color and flavor permeate the bones.
  6. 6 Remove from the boiling water, brush with sesame oil, let cool, and then chop into pieces. This version is best eaten cold as the skin isn't crispy.
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