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Braised Pigeon in Soy and Oyster Sauce

Preparation Time:   30  (mins)
Cooking Time:   70  (mins)
Cooking Method:   Braised
Cook level:   Difficult
Serving Size:   6  (person)

Chef Recommendation

Pigeon (900 g) 3 pcs
Black Cardamom 3 g
Star Anise 5 g
Cinnamon 10 g
Licorice 2 g
Clove 3 g
Dried Tangerine Peel 3 g
Sand Ginger 5 g
Luo Han Guo 1 g
Ginger 10 g
Green Onion 10 g
Red Yeast Rice 8 g

Seasoning Mix

Premium Oyster Sauce 20 g
Premium Soy Sauce 300 g
Chinese Marinade 50 g
Maltose 100 g
Stock 350 g
Rock Sugar 30 g
Shao Hsing Wine 20 g

1.   Clean pigeons. Melt 100 g of maltose in 80g hot water and mix thoroughly. Wash ginger and green onion.
2.   Heat some oil in a saucepan, sauté ginger, green onion and other spices until fragrant and put them in a reusable sachet bag. Put red yeast rice in another bag. Put both sachets into stock and add Lee Kum Kee Premium Soy Sauce, Premium Oyster Sauce, sugar and Shao Hsing Wine. Simmer the mixture over low heat for 40 minutes.
3.   Immerse the pigeons in the sauce mixture and braise over low heat for 20 to 30 minutes. Take the pigeons out and spread maltose on the skin of pigeons evenly when hot. Cut pigeons into pieces. Serve with more sauce if desired.  

Tag: Osyter Sauce, Premium Soy Sauce, Pigeon

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