Pigeon with Tangerine Peel Recipe
Chinese Recipes

Ingredients:

2
160 g
10 cloves
4
1/2
2 tsp

Marinade:
1 1/2 tsp
1 tbsp

Seasoning:
1/2 tsp
1 tsp
1 tbsp
1 tbsp
1/2 cup

Thickening:
1/2 tsp
1 tbsp


 

pigeons
bamboo shoots
shallots
dried chilies
dried tangerine peel
garlic (crushed)

caltrop starch
water

granulated sugar
chicken powder
soy sauce
oyster sauce
water

caltrop starch
water
pinch of pepper
dash of sesame oil

Method :

1. Clean & wash pigeons and remove giblets. Cut into pieces and drain . Mix with marinade and stir well.

2. Cut bamboo shoots into pieces. Scald and rinse in cold water. Drain

3. Soak dried tangerine peel  in hot water until tender and cut into shreds.

4. Heat oil to the boil. Deep fry pigeon pieces and shallots in warm oil for a while. Remove and drain.

5. Sauté crushed ginger, chilies, bamboo shoots and tangerine peel with oil. Add pigeon pieces and shallots into wok. Sizzle wine and add seasoning. Bring to the boil. Turn to low heat and simmer for 20 minutes. Add thickening and serve.