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Crisp Pigeon


Crisp Pigeon
4 baby pigeons, each cut in half, each center backbone removed and discarded or used another time for stock
4 cups chicken stock
5 slices peeled fresh ginger, minced
6 Tablespoons granulated sugar
6 Tablespoons Chinese sweet liquor
6 Tablespoons dark soy sauce
4 Tablespoons peanut oil or lard
1. Boil the pigeons for three minutes in the stock, minced ginger, sugar, liquor, and the soy sauce. Then remove them to a large flat ceramic dish and marinate them covered over night, turning a few times.
2. Remove the birds from the liquid and dry lightly with paper towels, then hang them or put on a wire rack for three hours.
3. Heat oil or lard to just below the smoke point, and fry the birds first on one side then the other for four minutes each, then remove to drain on paper towels. When all are fried on both sides, serve.

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