Double-Boiled Pigeons with Shiitake Mushrooms

Preparation info

    • Difficulty

      Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

My favourite pigeon dish is when the bird has been master-stocked and wok-fried until the skin is crisp; this comes a close second. Try to get plump Number 4 or 5 size birds and get rid of the cutlery — this is definitely a dish to eat with your fingers.

Ingredients

  • 2 × 500 g (1 lb 2 oz) baby pigeons (squabs)
  • 6</

Method

Blanch the pigeons in boiling water for 1 minute. Cool slightly, then wipe with paper towel to remove any membrane that may be stuck to the skin. Put the pigeons in a clay pot and place the pot in a large bamboo steamer.

Heat the chicken stock in a small pot and pour over the pigeons, then add the ginger and prosciutto slices. Cover the clay pot and cover the steamer wi