Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Pigeon with Tea Leaves

Poultry

Pigeon with Tea Leaves
Ingredients:
1 one-pound pigeon
2 Tablespoons vegetable oil
2 slices fresh ginger, peeled
1/2 a scallion, slivered
5 Tablespoons thin soy sauce
5 Tablespoons dark soy sauce
5 Tablespoons sugar
1 cup chicken broth
1 Tablespoon Chinese rice wine
4 Tablespoons Long Jing tea leaves
3 Tablespoons dried chrysanthemums
Preparation:
1. Bring large pot of water to the boil, immerse pigeon for one minute, remove and drain.
2. Heat wok, add oil and stir-fry ginger and scallions for half a minute, add both thin and dark soy sauces, sugar, stock, and one-quarter cup of water.
3. Bring to the boil, add the pigeon, cover, and reduce the heat. Simmer for twelve minutes, turn pigeon over and re-cover, and simmer another twelve minutes. Remove pigeon and set aside. Reserve the liquid, ten clean and dry the wok.
4. Line wok with aluminum foil, and add tea leaves, chrysanthemums, brown sugar, and a quarter-cup water. Let these ingredients sit for five minutes, then put rack in wok and set the pigeon on it. Heat until it starts to smoke then cover the wok tightly, and let pigeon smoke for five minutes. Turn off the heat and allow to cool.
5. Remove the pigeon, chop it into two-inch pieces, and put them on a platter. Reheat sauce and serve in a pitcher on the side.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720