Double-boiled pigeon with Chinese herbs

Ingredients
1 pigeon (about 500 gms)
40gm kei chee
20gm wai san
10gm dried longan
1 slice ginger
400ml water

Method
1. Clean the pigeon and scald in hot water for one minute.

2. Put in double boiler and add herbs, salt and water. Allow to simmer three hours.

Deep-fried pigeon a la chef

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

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

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

Method
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.

Crispy roast pigeons

Ingredients
10 pigeons
Oil for deepfrying

Marinade:

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)

Method
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.