The Famous Fried Spring Pigeon
Chinese fried pigeon is a delectable dish in Chinese cuisine, celebrated for its rich flavors and crisp texture. Prepared by marinating pigeon meat in a blend of aromatic spices, it’s expertly fried to perfection, creating a mouthwatering experience. Served with fresh vegetables and dipping sauce, it’s a culinary delight that showcases China’s gastronomic mastery.
In the north of China, there are many city squares or parks where pigeons fly off and land freely, and many people will feed them. It is a typical example of harmony between people and animals, as well as people and nature in the city. It always reminds me of a scene where a person squats in a square to feed pigeons, and it’s been a common sight in a lot of movies and TV shows, adding a bit of romance to the couple.
feed pigeons
However, eating fried pigeons in Southern China is as common as eating rabbit heads in Chengdu. From people’s perspective, the pigeon is the deep fried pigeon with golden and red crispy skin, and tender and juicy inner meat, eaten until the fingers are covered with meat flavor, and lick your fingers after eating it, your mouth will be filled with the gravy and the fragrance of the oil and bring orgasm to your tip of the tongue!
Especially in Cantonese cuisine, it is a well-known dish, many Cantonese restaurants have a fried spring pigeon dish, as if without this dish, it seems that the Cantonese restaurant is missing.
It should be noted that eating pigeons is also about the season. Pigeon is most flavorful when the north wind is blowing. Whenever the cold air moves south, the weather begins to turn cooler, and the poultry stalls sell more pigeons, because this time of the year people in south China also began to frequently use pigeons in the dishes, kicking off the fall and winter health mode.
In our minds, the pigeon is a great “tonic” that we eat. If you’re interested, let’s find out more about this fried spring pigeon. There are also have many methods to eaty pigeon, you can also try our steam pigeon.
chinese pigeon dish
As a famous special product of Guangdong Province, the finished fried spring pigeon is always the whole pigeon. Its skin is golden and the meat is crisp and sweet. It is a rare delicacy at the banquet and is popular with compatriots in Hong Kong and Macao and overseas Chinese.
And what function does it serve? Pigeon meat is salty, mild, and nontoxic. It has the function of nourishing the liver and kidney, nourishing qi and blood, supporting poison, and discharging pus. Fried pigeons can be used to treat acne, chronic disease, and thirst. Eating often can make the body strong, Qingfei Shun Qi.
It is effective for those with kidney deficiency, weak body, restless mind, children’s growth, and physical overdraft. The bone of a pigeon is rich in chondroitin, which can increase skin elasticity and improve blood circulation. Pigeon meat contains more branched-chain amino acids and arginine, which can promote the synthesis of protein in vivo and accelerate wound healing.
fried pigeon
Is pigeon meat legal in USA?
delicious pigeon
Which pigeon is best for meat?
Among the pigeon meat varieties, there are commonly wild pigeons and domesticated pigeons. The best quality variety of pigeon meat is usually domesticated pigeons, also known as farm pigeons or homing pigeons. These pigeons are specially raised and managed to produce tender and flavorful meat.
Their diet and living conditions are controlled to ensure quality meat and good flavor. In contrast, wild pigeons may have tougher meat and a slightly different flavor. Therefore, if you are looking for the best quality pigeon meat, it is suggested that you choose domesticated pigeons. It is also advisable to prioritize the purchase of domesticated pigeons for food safety reasons.
Are pigeons healthy to eat?
Definitely yes. First, pigeon meat has a high protein content, pigeon is also highly digestible, while the fat content is low, which is the most suitable for human consumption among the meat of veterinary birds and animals. Besides, pigeon meat contains calcium, iron, copper, and other elements and vitamins A, B vitamins, Vitamin E, and so on, which are higher than that of chicken, fish, beef, and mutton. It is also rich in pantothenic acid.
Next, the pigeon’s bone is rich in chondroitin, comparable to the chondroitin in antler velvet, which is often consumed to improve skin cell vitality and blood circulation. In addition, pigeon contains more branched-chain amino acids and arginine can promote the synthesis of protein in the body to accelerate the healing of wounds. Lastly, the folk say pigeons for “warm-blooded animals”, people who are anemic after eating to help restore health. If it is for nourishment, you must pay attention to its nutritional value as well as contraindications, do not blindly use it and get counterproductive effects.
the fried pigeon
What is the best way to cook a pigeon?
How To Make The Famous Fried Spring Pigeon
Step 1
We can buy processed pigeons directly from the market so that you can skip the troublesome de-feathering step, choose the pigeons with a net weight between 350g and 400g without feathers. It may not be handled cleanly for you by the store sometimes, so wash the pigeon and remove the internal organs if it still has organs inside.
Make sure to remove all the throats of the pigeon’s neck, otherwise, there will be blood in it no matter how we cook it. After it’s been completely processed and cleaned, blanch in cold water to remove impurities.
Wash the pigeon
Step 2
When we are waiting, prepare the marinade. This amount of marinade I’m preparing now is for two pigeons, so double it if you make more than two at a time. Or just marinade two for a time in separate batches. In this way, it also allows you to reuse the marinade. Prepare a clean bowl, add 150ml of light soy sauce,50ml of thick soy sauce,15ml of cooking wine,20g of rock sugar, and 270ml of water to the bowl. Cut 5 or 6 pieces of ginger.
prepare the marinade
Step 3
Blanching is done when the water comes to a boil. Try to use silicone clips so the pigeon’s skin won’t be broken easily. Carefully take out the pigeon and cut off the claws. For the beauty of the finished fried spring pigeon, we have to be as careful as possible in this handling process.
Try to use silicone clips to take out the pigeon
Step 4
Heat a little oil in a wok, turn to medium heat, and then put in the ginger to stir fry. Then slowly pour the marinade into the wok, be careful not to get splashed. Then continuously stir until the rock sugar melts. Then we can turn off the heat.
stir until the rock sugar melts
Step 5
Now we need to find a deeper pot with the right width, wash and clean the pot, and put the pigeons in it. Pour the marinade into the pot while it is still hot. Cover the pot with a cling film. Let the pigeons have a nice hot bath in the marinade for about 1.5 to 2 hours. Remember to flip it twice halfway through. You can also extend the marinade time a bit if you want it to be more flavorful, depending on your preference.
find a deeper pot with the right width
Step 6
Take the pigeon out from the marinade when the time is up. Place the pigeon on an air fryer grill. Brush a thin layer of white vinegar over the pigeon and turn on the minimum temperature, about 50℃/100℉, drying for about 30 minutes. You’ll sense that the skin is dry to the touch when the drying is completed. This step is to remove the water from the skin of the pigeon so that the outer skin of the pigeon will be crispy. Don’t worry about the flavor will get a sour taste when you use white vinegar, and it will evaporate.
Brush a thin layer of white vinegar over the pigeon
Step 7
Turn the pigeon’s backside up. Set the temperature to 150°C/300°F and bake for 15 minutes. After that, bake at 200°C/400°F for another 5 minutes. Turn over and bake at the same temperature for 3 minutes. It’s super flavorful, remember to turn on the exhaust fan. Now the famous fried spring pigeon is done. The kids next door are crying because of the smell.
Put them on a plate. We can’t be too gentle when eating fried spring pigeon, just use our hands to tear it apart and watch the juices flow out~ Remember to dip it in a little bit of pepper or card juice and enjoy it in a big bite! The skin is flavorful, the meat is tender, and even the bones have a taste. I look forward to seeing you all enjoying the deliciously crispy pigeon!
Now the famous fried spring pigeon is done
Tips:
1. Never skip the drying step. Remember patient work makes perfect food. If you can’t wait for it to dry naturally you can use kitchen paper to soak up as much water as possible and then use a hairdryer to dry it. Try to wait for it to dry naturally if you can. This step is the key to getting the crispy skin of the pigeon.
2. It is recommended to use a pot or basin with a small size in diameter which is just wide enough to fit the pigeon when we are marinating. This ensures that the pigeon is fully soaked in the marinade and that the marinade will not be wasted. If there is more marinade left over, filter it and store it as an old marinade. It can be stored in the refrigerator for about a week after sealing, or up to a month when frozen. The next time you marinate something else that deliciousness can’t be compared to any new marinade!
3. It’s best to use silicone clips to hold the pigeon when moving or flipping, and try to be as careful as possible during the process in order to avoid damaging the skin and shape of the pigeon, which will affect the beauty of the dish!
The famous fried spring pigeon
Chinese Fried Pigeon
Ingredients(affiliate link)
- 2 spring pigeon
Accessories
- 1000 g salad oil
- 15 ml cooking wine
- 150 ml light soy sauce
- 20 g rock sugar
- 10 g ginger
- 270 ml water
- 10 ml white vinegar
Instructions
- We can buy processed pigeons directly from the market so that you can skip the troublesome de-feathering step, choose the pigeons with a net weight between 350g and 400g without feathers. It may not be handled cleanly for you by the store sometimes, so wash the pigeon and remove the internal organs if it still has organs inside. Make sure to remove all the throats of the pigeon’s neck, otherwise, there will be blood in it no matter how we cook it. After it’s been completely processed and cleaned, blanch in cold water to remove impurities.
- When we are waiting, prepare the marinade. This amount of marinade I’m preparing now is for two pigeons, so double it if you make more than two at a time. Or just marinade two for a time in separate batches. In this way, it also allows you to reuse the marinade. Prepare a clean bowl, add 150ml of light soy sauce,50ml of thick soy sauce,15ml of cooking wine,20g of rock sugar, and 270ml of water to the bowl. Cut 5 or 6 pieces of ginger.
- Blanching is done when the water comes to a boil. Try to use silicone clips so the pigeon’s skin won’t be broken easily. Carefully take out the pigeon and cut off the claws. For the beauty of the finished fried spring pigeon, we have to be as careful as possible in this handling process.
- Heat a little oil in a wok, turn to medium heat, and then put in the ginger to stir fry. Then slowly pour the marinade into the wok, be careful not to get splashed. Then continuously stir until the rock sugar melts. Then we can turn off the heat.
- Now we need to find a deeper pot with the right width, wash and clean the pot, and put the pigeons in it. Pour the marinade into the pot while it is still hot. Cover the pot with a cling film. Let the pigeons have a nice hot bath in the marinade for about 1.5 to 2 hours. Remember to flip it twice halfway through. You can also extend the marinade time a bit if you want it to be more flavorful, depending on your preference.
- Take the pigeon out from the marinade when the time is up. Place the pigeon on an air fryer grill. Brush a thin layer of white vinegar over the pigeon and turn on the minimum temperature, about 50℃/100℉, drying for about 30 minutes. You’ll sense that the skin is dry to the touch when the drying is completed. This step is to remove the water from the skin of the pigeon so that the outer skin of the pigeon will be crispy. Don’t worry about the flavor will get a sour taste when you use white vinegar, and it will evaporate.
- Turn the pigeon’s backside up. Set the temperature to 150°C/300°F and bake for 15 minutes. After that, bake at 200°C/400°F for another 5 minutes. Turn over and bake at the same temperature for 3 minutes. It’s super flavorful, remember to turn on the exhaust fan. Now the famous fried spring pigeon is done. The kids next door are crying because of the smell. Put them on a plate. We can’t be too gentle when eating fried spring pigeon, just use our hands to tear it apart and watch the juices flow out~ Remember to dip it in a little bit of pepper or card juice and enjoy it in a big bite! The skin is flavorful, the meat is tender, and even the bones have a taste. I look forward to seeing you all enjoying the deliciously crispy pigeon!
Leave a Reply