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Crispy fried pigeon

Crispy fried pigeon — a community recipe on Potlikkr.

Ingredients

• 5.0 tbsp Dark Soy Sauce
• 3.0 tbsp Light Soy Sauce
• 3.0 tbsp Rock Sugar
• 1.0 tsp Salt

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Method (preview)

1. 1

   For the pigeon, bring a large pan of water to the boil. Blanch the pigeons in the boiling water for about two minutes. (This method helps to rid them of impurities and tightens the skin.) Remove the pigeons from the pot and discard the water.

2. 2

   Combine all the braising sauce ingredients together in a large pot and bring it to the boil. Add the pigeons and the ginger. Lower the heat to a simmer and cover the pot tightly. Let it simmer for about 30 minutes or until the pigeons are just tender. Remove them with a slotted spoon and let them dry on a plate, or hang them up in a cool, dry, airy place for at least two hours. (The braising liquid, once cooled, can be stored in a plastic container and frozen for future use.)