Huangshan Braised Pigeon
Huangshan Braised Pigeon is a classic Anhui dish, braised with ham and shiitake mushrooms, with clear and flavorful broth, tender pigeon meat, nourishing and memorable.
Ingredients
7 items- pigeon 1 (about 500g)
- Jinhua ham 30g
- dried shiitake mushrooms 5
- ginger 4 slices
- scallion 2 sections
- Shaoxing wine 1 tbsp
- salt 1 tsp
Nutrition
Steps （6 steps）
Clean the pigeon, place in a pot of cold water with 1 tbsp wine and 2 ginger slices. Bring to a boil over high heat, skim off foam, cook for 2 minutes. Remove and rinse with warm water.
Soak dried shiitake mushrooms in warm water for about 20 minutes until soft; remove stems; slice ham; slice ginger and cut scallion into sections.
Put pigeon in a clay pot, add ham, mushrooms, remaining ginger slices, scallion sections, and wine. Add enough water (about 1500ml) and bring to a boil over high heat.
Reduce heat to low, cover, and simmer for about 1.5 hours until the pigeon meat is very tender and a chopstick can easily pierce the thickest part of the drumstick.
Add salt to taste, stir gently, and cook for another 2 minutes. Turn off heat.
Carefully transfer the pigeon to a serving bowl, pour the broth over, garnish with chopped scallions, and serve.
Tips
Rinsing the pigeon with warm water after blanching keeps the meat tender; use a clay pot and slow simmer for a clear and flavorful soup; choose Jinhua ham for umami; add salt at the end to prevent the meat from toughening.
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