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 3.5 lb
  • Photograph of Soy sauce Soy sauce 1 ⅛ cups
  • Photograph of Rock sugar Rock sugar 4.2 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 1.4 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ⅔ cup
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Dried tangerine peel Dried tangerine peel 0.7 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp

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.
Start cooking