Q: Can I use a different type of poultry instead of pigeon?
A: Yes, you can substitute pigeon with chicken or quail for a similar result.
Q: How long should I marinate the pigeon?
A: Marinate the pigeon for at least 30 minutes to enhance its flavor and reduce any gamey taste.
Q: Is it necessary to remove the ginger and green onion after steaming?
A: Yes, removing them after steaming helps to keep the focus on the main flavors of the dish.
Steamed Pigeon in Savory Chicken Sauce
Notes
Ingredients:
- Pigeon: 1
- Wood ear mushrooms: 30g
- Sausage: 1/2 piece
- Green onion: 1/2 piece
- Ginger: 5 slices
- Hua Diao wine: 3 tablespoons
- "Tai Tai Le" Fresh Chicken Sauce: 5g
- "Tai Tai Le" Sesame Oil: as needed
- Tai Tai Le Chicken Essence: 1/2 tablespoon
- Marinate the pigeon in a mixture of green onion, ginger, and 2 tablespoons of Hua Diao wine for 30 minutes to remove any gamey taste.
- Remove the pigeon from the marinade and place it in a steaming dish. Add the remaining green onion, ginger, and chicken sauce.
- Add the remaining Hua Diao wine to the dish.
- Steam the pigeon until cooked thoroughly, then remove the ginger and green onion.
- Drizzle the pigeon with chicken essence and return to the steamer for an additional 5 minutes.
- Finish with a drizzle of fresh chicken sauce for enhanced flavor.
- Serve hot and enjoy your delicious steamed pigeon in savory chicken sauce.
- High in protein
- Contains essential vitamins and minerals from the pigeon and wood ear mushrooms
- Low in carbohydrates
