Ingredients (for 4):
- Pigeon - 2
- Red dates - 4
- Ginger - 8 slices
- Spring onion - 4 sprigs
- Coriander - 1 sprig
- Chinese yellow wine - 4 tbsp
- Chinese rose wine - 2 tbsp
- Dark soy sauce - 1 tbsp
- Salt - 1 tsp
- Sugar - 1 tsp
- Chicken stock - 125ml
- Tapioca starch - 1 tsp
- Sesame oil - 1/2 tsp
Procedures:
1. Clean up the pigeon both outside and the cavity thoroughly. Drip dry.
2. Remove the seed from the red dates. Cut the spring onion into sections, use only the white parts. Cut the coriander into sections. Cut the ginger into slices.
3. Boil about 2.5l of water and when boiling, take the pigeon by the head and immerse into the hot water, to flush the cavity. Hold for 30 seconds and then remove.
4. When the water boils again, put the pigeon in and then cover with lid. Switch off the heat and let it rest for 15 minutes.
5. Mix Chinese yellow wine, Chinese rose wine, dark soy sauce, salt, sugar and chicken stock together.
6. Remove the pigeon from the pot, and let it cool down. Then cut into six pieces each.
7. Heat a clay pot or casserole with 2 tbsp of oil, then add in the ginger, spring onion and coriander to stir fry until fragrant.
8. Add the red dates and the sauce mixture.
9. When the sauce boils, add the pigeons in. Then cover with lid and turn to low heat to simmer for 12 minutes.
10. Put the pigeon on the serving plate.
11. Add the tapioca starch with some water, then gradually pour into the sauce to thicken it. Add sesame oil.
12. Pour the sauce onto the pigeon to serve.
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