Ingredients with Measurements:
- 4 whole pigeons, cleaned and dressed
- 2 cups chicken broth
- 1 cup soy sauce
- 1 cup rice wine
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup Sichuan peppercorns
- 1/4 cup sea salt
- 2 tablespoons five-spice powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground ginger
- 1 tablespoon cornstarch
- 1/4 cup water
Special equipment needed:
- Large skillet or wok with lid
- Meat thermometer
Step-by-step instructions:
1. In a large bowl, whisk together chicken broth, soy sauce, rice wine, and brown sugar until the sugar is dissolved. Set aside.
2. In a small skillet, heat vegetable oil over medium heat. Add Sichuan peppercorns and toast until fragrant, about 1-2 minutes. Remove from heat and let cool.
3. In a mortar and pestle or spice grinder, grind the toasted Sichuan peppercorns and sea salt together until fine. Add five-spice powder, garlic powder, onion powder, and ground ginger. Mix well and set aside.
4. Heat a large skillet or wok over high heat. Add vegetable oil and heat until hot but not smoking. Add pigeons and fry until golden brown on all sides, about 5-7 minutes.
5. Pour the chicken broth mixture over the pigeons and bring to a boil. Reduce heat to low, cover, and simmer for 30-40 minutes or until the meat is cooked through and tender. Use a meat thermometer to check the internal temperature of the thickest part of the meat, which should be at least 165°F.
6. In a small bowl, whisk together cornstarch and water until smooth. Add the mixture to the skillet and stir until the sauce thickens, about 1-2 minutes.
7. Remove the pigeons from the skillet and place them on a serving platter. Sprinkle the spiced salt mixture over the pigeons.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Internal temperature of the meat should be at least 165°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 500
Fat: 22g
Protein: 50g
Carbohydrates: 20g
Sodium: 3000mg
Substitutions for ingredients:
- Pigeons can be substituted with quail or Cornish hens.
- Chicken broth can be substituted with vegetable broth or water.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
- Sichuan peppercorns can be substituted with black peppercorns or red pepper flakes.
Variations:
- Add sliced ginger, garlic, and scallions to the skillet before adding the broth mixture for extra flavor.
- Use the spiced salt mixture as a dry rub for the pigeons before frying.
- Add chopped vegetables such as carrots, celery, and onions to the skillet to make a one-pot meal.
Tips and tricks:
- Make sure to clean and dress the pigeons properly before cooking.
- To make the pigeons more tender, marinate them in the broth mixture for a few hours or overnight before cooking.
- Use a meat thermometer to ensure that the meat is cooked through and safe to eat.
- Adjust the amount of spiced salt mixture to your taste preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the pigeons on a serving platter and garnish with fresh herbs such as cilantro or parsley.
Garnishes:
Fresh herbs such as cilantro or parsley.
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of stir-fried vegetables such as bok choy or broccoli.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Chinese-style pickles
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture until desired consistency is reached.
- If the pigeons are not cooked through, simmer for a few more minutes until the internal temperature reaches 165°F.
Food safety advice:
- Make sure to clean and dress the pigeons properly before cooking.
- Use a meat thermometer to ensure that the meat is cooked through and safe to eat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Braised Fried Pigeon with Spiced Salt is a traditional Chinese dish that originated in Sichuan province. It is a popular dish served in restaurants and at home during special occasions.
Flavor profiles:
The pigeons are crispy on the outside and tender on the inside, with a savory and slightly sweet broth. The spiced salt mixture adds a fragrant and spicy kick to the dish.
Serving suggestions:
Serve the Braised Fried Pigeon with Spiced Salt as a main dish for dinner or as part of a Chinese-style feast.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A