Huangshan Braised Pigeon
A classic Anhui dish: pigeon braised with ham and shiitake mushrooms. Clear soup, tender meat, nourishing and utterly satisfying.
Ingredients
9 items- Pigeon 2
- Jinhua ham 50g
- Dried shiitake mushrooms 6
- Ginger 1 piece
- Scallions 2
- Shaoxing wine 1 tbsp
- Salt to taste
- Rock sugar a pinch
- Broth or water as needed
Nutrition
Steps （8 steps）
Clean pigeons. Place in cold water with ginger and wine, bring to a boil, blanch for 2 minutes, skim foam, drain and rinse.
Soak dried shiitake in warm water 30 minutes until soft. Remove stems, slice. Slice ham thinly. Slice ginger, cut scallions into sections.
Put pigeons, mushrooms, ham, ginger, scallions in a pot. Add broth to cover and 1 tbsp Shaoxing wine.
Cover, bring to a boil then simmer on low heat for 1.5 hours until meat can be easily pierced with chopsticks.
Every 20 minutes during simmering, skim off fat and impurities to keep the broth clear.
When pigeon is very tender, remove ginger and scallion. Season with salt and a pinch of rock sugar, stir to dissolve.
Continue simmering for another 5 minutes to blend flavors. Turn off heat and let rest briefly.
Transfer pigeon to serving bowl, arrange mushrooms and ham, pour broth over, garnish with scallions. Serve hot.
Tips
Steaming or slow-braising keeps pigeon meat tender. Ham and shiitake provide deep umami. If no broth, use water with a pinch of chicken bouillon.
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