豉油皇乳鴿
Serves 4
Directions
- 1Season the pigeons with spring onion, coriander, ginger, and a small amount of Chinese cooking wine. Massage thoroughly, then add salt and chicken powder, and marinate for 3 hours.
- 2In a wok, fry the ginger slices, shallots, garlic, and aromatic vegetables in oil until fragrant. Add the star anise, cinnamon, and other whole spices to infuse the oil. Strain the oil into a large pot and set the fried aromatics aside.
- 3Blanch the shrimp and dried scallops in boiling water, then lightly fry them in a little oil until golden. Remove and mix them with the previously fried aromatics.
- 4In a clean wok, caramelize the rock sugar until it achieves a deep amber color. Add the chicken stock to the caramelized sugar, then transfer this mixture to the large pot containing the seasoned oil.
- 5Add salt, chicken powder, MSG, soy sauce, and rose liquor to the pot. Stir to combine, then place the pigeon into the sauce. Bring to a gentle boil, then turn off the heat and let the pigeon soak in the sauce for 18 minutes.
- 6After the initial soak, remove the pigeons and blanch them briefly in boiling water to remove any blood or impurities, then shock them in cold water.
- 7Heat the sauce again, return the pigeons to the pot, and use a plate to keep them fully submerged. Cover and let them cook in the residual heat (off-fire) for 18 minutes.
Ingredients
- 4 whole 乳鴿
- 100 g 蔥
- 100 g 芫茜
- 250 g 帶皮蒜子
- 130 g 薑片
- 260 g 乾蔥頭
- 3 whole 草果
- 45 g 白芷
- 15 g 八角
- 5 g 甘草
- 3 g 香葉
- 15 g 杜仲
- 15 g 豆蔻
- 10 g 桂皮
- 30 g 乾沙薑
- 30 g 蝦米
- 50 g 瑤柱
- 200 g 鹽
- 300 g 冰糖
- 100 g 雞粉
- 150 g 味精
- 400 g 片糖
- 50 g 玫瑰露
- 5 jin 東菇一品鮮
- 250 g 老抽
- 10 jin 清雞湯
- to taste ml 九江雙蒸
