Steamed Pigeons With Plum Sauce Recipes

Ingredients :

2 pigeons

a few slices ginger

a few sprigs spring onion (sectioned)

2 cloves shallot (crushed)

150 g seasonal vegetables

1 small piece of dried tangerine peel

Marinade :

1/3 tsp ginger juice

1/3 tsp wine

1 tsp dark soy sauce

1 tsp sugar

1 1/2 tsp salt

Plum Sauce :

2 1/2 tbsp plum paste

1 tbsp salted yellow bean paste

1/2 tbsp crushed rock sugar

1/2 tsp sesame oil

1/2 tsp salt

3 tbsp water

Sauce :

1 tsp caltrop starch

liquid from steaming pigeon

1. Heat 1/2 tbsp of oil.
2. Stir fry shallot over low heat until fragrant.
3. Add plum sauce, bring to the boil.
4. Cut open pigeons and remove innards.
5. Wash and marinate for at least 3 hours.
6. Soak dried tangerine peel until soft and remove the pith, wash vegetables.
7. Blanch in water with oil and salt.
8. Stuff pigeons with ginger and spring onion.
9. Then place on dish with dried tangerine peel on the side.
10. Pour stir fried shallot and plum sauce onto pigeons.
11. Steam over high heat for 18 minutes, allow to cool.
12. Chop up or cut pigeons into halves.
13. Arrange pigeons and vegetables on serving plate.
14. Bring sauce to the boil.
15. Pour over pigeons, serve.

Serves 4

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