Ingredients

Pigeon 4 x 450g pigeons 1 L Water 250 ml light Soy sauce 150 ml dark Soy sauce 4 star anise 4 cassia sticks 6 Thin slices of Ginger about 10g 1 teaspoon Sichuan Pepper 100 ml shao hsing wine 150 g maltose paste 2 Cloves Garlic finely chopped 3 Coriander roots finely chopped 1 cm Ginger finely chopped 4 white peppercorns 2 shallots finely diced vegetable oil for frying sauce 80 ml shao hsing wine 30 g rock sugar ketjap manis star anise 50 ml Soy sauce 50 ml Oyster sauce 500 ml chinese chicken stock to serve vegetable oil 4 spring onions 250 g Chinese Broccoli 8 long oyster mushrooms 1 packet enoki mushroom 2 teaspoons xo sauce 1 Chilli 1 cm ginger julienne 1 cup bean shoot fresh egg noodle or rice, to serve

Description

PigeonCombine All Ingredients Together In A Pot And Simmer For About 10 Minutes. Holding Pigeons By The Neck Dip And Blanch Them One At A Time Into The Glaze For About 15 Seconds Then Put Them On A Rack, Repeat This With Each Pigeon 3 Times. The Pigeons S

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