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Method :
Clean and
wipe dry the pigeon. Blanch in boiling water for a while. Rinse the
inner cavity well with boiling water. Drain. Stuff ginger and spring
onion inside the pigeon. Bring spicy fish gravy to the boil. Simmer for
15 minutes. Place pigeon in the boiling gravy. Switch to low heat
immediately and simmer for 20-25 minutes until done. Leave it to cool
well on a plate before cutting into pieces. Fish gravy is made from the
fermentation of fish. Choose one with a darker color to give the best
flavor. It is available from Chinese or Thai groceries.
Serves 4 - 6
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