Thursday, October 18, 2007

Deep-fried pigeon a la chef

3 whole pigeons
1/4 tsp salt
1/5 tsp five spice powder

250gm light soya sauce
300 ml water
10gm star anise
10gm liquorice (kam chou)

Skin seasoning:
20gm malt sugar
100gm white vinegar
300ml water

1. Wash the pigeon. Pat dry and marinade overnight.

2. Boil water and add malt sugar and white vinegar. Use to brush over skin and hang to dry for three hours.

3. Heat one-litre oil in wok. Deep-fry pigeon until golden brown. Serve immediately.

No comments: