Ingredients:

1
1 1/4 cups
1 1/2 cups
6 cloves
5 cloves
2 tbsp
3
2 tbsp

pigeon
fish gravy
stock
garlic
shallot
grated rock sugar
ginger slices
shaoxing wine

Method:

1. Cut open pigeon. Remove guts and feet. Wash and scald. Drain well.

2. Bring fish gravy, stock, garlic, shallots, rock sugar and ginger slices to the boil. Add Shaoxing wine and pigeon. Turn pigeon several times while cooking. Boil again and turn to low heat. Cover and cook for 10 minutes. Turn pigeon upside down. Parboil for 10 more minutes. Remove from heat and cover for 10 minutes. Dish up. Allow to cool. Chop up. Pour the sauce on top. Serve with sweet and sour sauce.