Macau Roasted Pigeon
Crispy skin and tender meat, this Macau classic roasted pigeon is marinated with secret spices and roasted until golden and juicy.
Ingredients
14 items- Squab 2 (about 300g each)
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Five-spice powder 1 tsp
- White pepper ½ tsp
- Salt 1 tsp
- Sugar 1 tsp
- Garlic powder 1 tsp
- Ginger 3 slices
- Honey 2 tbsp
- White vinegar 1 tbsp
- Water 1 tbsp
Nutrition
Steps （8 steps）
Clean the squabs, remove innards, and thoroughly pat dry inside and out with paper towels. Use a fork to prick small holes evenly over the skin for better marination.
In a bowl, combine light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, five-spice powder, white pepper, salt, sugar, garlic powder, and ginger slices. Stir until well mixed.
Rub the marinade all over the squabs, massaging for about 2 minutes. Place in a ziplock bag with remaining marinade, and refrigerate for at least 4 hours, preferably overnight.
Remove squabs from marinade, hang them with hooks or string in a ventilated area to air-dry for 1-2 hours until the skin is completely dry and not sticky to the touch.
Preheat oven to 200°C (400°F). Place squabs on a wire rack over a baking sheet lined with foil. Roast in the middle rack for 15 minutes.
Mix honey, white vinegar, and water in a small bowl to make glaze. Remove squabs, brush generously with glaze, and return to oven to roast for another 10 minutes.
Turn squabs over, brush with glaze again, and continue roasting for 5-10 minutes until the skin is golden and crispy, and a skewer inserted into the thickest part of the thigh runs clear.
Remove roasted squabs, rest on a wire rack for 5 minutes, then chop into pieces and serve. Can accompany with pepper-salt mixture or lemon wedges.
Tips
Air-drying is crucial for crispy skin; ensure the skin is completely dry. Longer marination yields deeper flavor. Adjust oven temperature as needed and watch the color to avoid burning.
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