Pigeon in Western-Style Sauce
A classic Cantonese dish featuring crispy pigeon coated in a tangy and sweet Western-style sauce, bursting with flavor and aroma.
Ingredients
12 items- Pigeon 2 (about 600 g)
- Ginger 5 slices
- Spring onion 2
- Garlic 3 cloves
- Ketchup 3 tablespoons
- Worcestershire sauce 1 tablespoon
- Sugar 2 tablespoons
- Light soy sauce 1 tablespoon
- Dark soy sauce 1/2 teaspoon
- Salt a pinch (1 g)
- Water 100 ml
- Cooking oil as needed (about 500 ml)
Nutrition
Steps （8 steps）
Clean and pat dry the pigeons, remove heads and claws. Rub with 1 tsp salt and 1 tbsp cooking wine, marinate for 15 minutes.
In a bowl, combine 3 tbsp ketchup, 1 tbsp Worcestershire sauce, 2 tbsp sugar, 1 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1 g salt and 100 ml water; stir until sugar dissolves.
Heat oil in a wok to 160°C, deep-fry pigeons over medium heat for 5 minutes until light golden. Remove; heat oil to 180°C, re-fry for 1 minute until crispy and deep golden. Drain.
Let cool slightly, then chop into 3 cm pieces.
In a separate pan, heat 1 tbsp oil, sauté ginger, spring onion and garlic over low heat for 1 minute until fragrant.
Pour in the sauce, bring to a boil over medium heat, stirring, about 30 seconds.
Add pigeon pieces, stir-fry quickly to coat, then cook over medium heat for 1-2 minutes until the sauce thickens and clings to the meat.
Turn off heat, garnish with chopped spring onion or white sesame seeds, serve hot.
Tips
Avoid over-marinating to prevent tough meat; double-frying ensures crispy skin; adjust sugar and Worcestershire sauce to your taste for sweetness and tanginess.
You May Also Like
More recipes you might enjoy
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.