Chinese Fried 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.

Prep Time2 hrs 10 mins

Cook Time1 hr

Total Time3 hrs 10 mins

Course: Appetizer

Cuisine: Chinese

Keyword: fried pigeon

Servings:

Calories: 4512kcal

Author: Vivian He

Cost: 50

Equipment

1 pot
1 Wok
1 air fryer
1 Silicone Clip

Ingredients

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!

Nutrition