Photo: Ernest Porzi
Crispy fried pigeon
22 ingredients
30 min
Serves 4
openrecipes
Cooked in a rich stock the pigeon meat is infused with soy, anise, cinnamon and citrus flavours, then allowed to dry before being deep-fried for a crispy finish.
Estimated Nutrition (whole recipe, rough)
834
Calories
42g
Protein
32g
Fat
92g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Squab | not in our table | 0 |
| Star Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 x 225-350g/8-12oz squab pigeons
- 4 thin slices fresh ginger
- 900ml/1½ pints groundnut or vegetable oil
- wedges, to serve lemon
- 1.2 litres/2 pints chicken stock
- 5 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 150ml/5fl oz Shaoxing rice wine or dry sherry
- 3 tbsp rock sugar
- 1 tsp salt
- 6 pieces fresh orange peelpeel
- 3 pieces Chinese cinnamoncinnamon
- 3 whole star anise
- 1 tsp white pepper
- 2 tsp sesame oil
- 2 tbsp roasted Sichuan pepper
- 3 tbsp salt
- 1 tbsp groundnut or vegetable oil
- 4 garlic
- 2 tsp salt
- 750g/1lb 10oz Chinese greens, such as Chinese flowering cabbage or bok choi
- 2 tbsp chicken stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes