Thursday, October 18, 2007

Crispy roast pigeons

10 pigeons
Oil for deepfrying


2 tsp salt
75 gms ginger juice
225 gms chicken stock 1/4 tsp five-spice powder
225 gms Chinese white wine
1 tsp malt syrup 2 kg water
1 lime (sliced)

1. Clean pigeons and pat dry. Mix well marinade ingredients and marinate pigeons overnight or for at least 12 hours.

2. Poach pigeons in boiling water for 2 minutes. Remove.

3. Boil together malt syrup, water and sliced lime. Soak pigeons in malt and hang pigeons to dry in cool, airy place.

4. Heat oil in wok and deepfry till golden brown.

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