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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
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