Ingredients (for 4):
- Pigeon - 2
- Sesame oil - 1 tsp
- Rose wine - 2 tsp
- Water - 4 cup
- Shallot - 1
- Ginger - 4 slices
- Sichuan pepper - 1 tbsp
- Black cardamon - 1
- Shaoxing wine - 1.5 cup
- Yellow sugar - 1 tbsp
- Salt - 2 tbsp
Procedures:
1. Clean up the inside of the pigeon, then cut away the legs from the knee, the tip of the wings, and the beak.
2. Put the Sichuan peppers and black cardamon into a teabag.
3. Cut the ginger and shallot into slices.
4. Heat the pot with water to boiling, then add in the teabag with the herbs, together with shallot and ginger, for 10 minutes with lid on. Turn up the heat and then put the pigeon in, chest down, and cook until the sauce boils again. Turn to low heat and cover with lid and cook for another 10 minutes.
5. Turn the pigeon over, then cover with lid and continue to cook for another 10 minutes.
6. Then turn off the heat and let it rest for 5 minutes.
7. Remove the pigeon and flush in cold cooked water. Then put the pigeon back into the pot to simmer for another 10 minutes. Flush in cold cooked water again.
8. Sieve through to get the soup.
9. Put the soup back in the pot, add in salt, sugar and Shaoxing wine to boiling.
10. Put the pigeon in, turn off the heat and cover with lid to soak the pigeon overnight. Put in fridge after the soup cools down.
11. Mix rose wine with 1/4 cup of the soup as the sauce.
12. Brush the skin of the pigeon with sesame oil, then cut into quarters.
13. Pour in the sauce and serve.
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