Drunken Pigeon with Rose is a Cantonese and Hong Kong dish in the 1940s. The method of drunk pigeon is a bit like “roasting pigeon”, but the roasting pigeon has no aroma of wine, while drunken pigeon has a mellow rose wine smell. During the cooking process The aroma of the wine in the room is really exciting.
Pigeons are tasty birds – deep, gamey and tender and it has been eaten for centuries across many cultures. Aside from the flavour, pigeon have always been an attractive prospect due to being a quick, easy-to-find source of protein.
Pigeons are bred for racing, they can travel 600 miles to their loft, their home loft, like a laser-guided missile from 600 miles away without stopping for food, water or rest from a place they’ve never even been before, and at 60 miles an hour. This explains why pigeon breast meats looks like this — bright red, full of myoglobin and slow-twitch muscle fibers, optimized for long-term sustained efforts, just like beef.
Culinarily, pigeon is a red meat and tastes good when cooked rare, same as duck breast.
How to make Drunken Pigeon with Rose
Wash the pigeon inside and out and drain
Peel the red dates, slice the ginger, and cut the scallions into sections
Take a pot, pour 2500ml of water to boil
Hold the heads of 2 pigeons by hand, immerse the pigeons, and let the hot water enter the pigeon cavity
Lift it up after about 30 seconds to let the hot water in the pigeon cavity flow out
Boil the water again, put in the whole pigeon, cover and turn off the heat, soak for about 15 minutes, take out
Add 30ml of cooking oil to the casserole, heat it up, saute the shallots and ginger until fragrant
Add red dates, Shaoxing wine, rose wine, dark soy sauce, salt, sugar and 125ml water, boil
Put the pigeon in the casserole
Cover, turn to low heat and simmer for 12 minutes, remove the pigeon. Use chopsticks to pick up red dates, scallions and ginger slices, leaving the soup
Mix starch with 15ml water to make starch slurry
Add the starch slurry to the soup to thicken, stir in the sesame oil and boil over low heat, pour it on the pigeon
And we are done!
Tips for Drunken Pigeon with Rose
1. If there is no rose wine, you can use Shaoxing wine and add a few roses for making tea instead.
2. The original casserole simmered and then chopped into pieces tasted better, and the casserole stewed after chopped up is more delicious, you can choose.
What is Shaoxing Wine?
Shaoxing Wine also known as Shaoxing Cooking Wine, We call for Shaoxing wine in many recipes, from stir-fries to dumplings and wontons.
Shaoxing Wine is a type of Chinese rice wine that hails from Shaoxing, a city in China’s Zhejiang Province famous for rice wine production.