Ingredients:

1
1
1 stalk
8 cups


Seasoning:

Young coconut
pigeon
lemongrass
water

fish gravy
salt

Method:

1. Cut open young coconut. Pour out juice. Scoop out flesh.

2. Cut open and wash pigeon. Put ginger, spring onion and wine in boiling water and parboil for a while. Scald pigeon in it. Rinse and drain well. Wash and section lemongrass.

3. Put pigeon, lemongrass and coconut flesh into earthen pot. Add coconut juice and water. Bring to the boil. Parboil for 10 minutes. Then turn to low heat and simmer for 3 hours. Add seasoning. Serve.