Coddled Pigeon with White Fungus Recipe

Coddled Pigeon with White Fungus Recipes

Ingredients :

1 supreme pigeon

38g white fungus

150g celery

2 slices ginger

2 sprigs spring onion

1/2 tbsp Shaoxing wine

1 tsp ginger juice

1/2 tsp salt


1/2 tsp salt

1/2 tsp sugar

2 tsp light soy sauce

1 tsp wine

1 1/2 cup stock or water

Method :

Gut and wash pigeon. Bring 3 cups of water to the boil. Put in ginger and spring onion and boil for a while. Add Shaoxing wine and pigeon. Cook for 3 minutes. Drain well. Rub inside and outside of pigeon with ginger juice and salt. Hang it until almost dry.

Soak white fungus. Trim hard tissue. Wash and scald in water with ginger and spring onion. Drain well and set aside.

Heat wok. Sauté pigeon with 2 tbsp of oil for a while. Add seasoning and bring to the boil. Transfer to a Chinese casserole with steaming rack. Coddle over low heat until pigeon is tender about 30 minutes. Remove and allow to cool. Chop up and dish up (rearrange into the shape of pigeon). Coddle white fungus in casserole for a while. Dish up and place beside the pigeon. Thicken the sauce with caltrop starch. Pour onto pigeon. Blanch celery. Arrange on the side of plate. Serve hot.

Serves 2 - 4

#Ads - Get the above cooking ingredients here at discounted price

More Pigeon Recipes

Copyright 101 Cooking Recipes | All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy