How to Make Delicious Steamed Pigeon with Chicken Sauce: A Step-by-Step Guide

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


  • 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
  1. 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.
  2. Remove the pigeon from the marinade and place it in a steaming dish. Add the remaining green onion, ginger, and chicken sauce.
  3. Add the remaining Hua Diao wine to the dish.
  4. Steam the pigeon until cooked thoroughly, then remove the ginger and green onion.
  5. Drizzle the pigeon with chicken essence and return to the steamer for an additional 5 minutes.
  6. Finish with a drizzle of fresh chicken sauce for enhanced flavor.
  7. 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
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