Name: Double-Boiled Pigeons with Shiitake Mushrooms
Cuisine: China
Ingredients: 2 × 500 g (1 lb 2 oz) baby pigeons (squabs); freshly ground white pepper; ½ knob of ginger, peeled and finely sliced; 4 thin slices of prosciutto; 1 teaspoon sea salt; 2 tablespoons light mushroom soy sauce; 1 tablespoon shaoxing; 2 spring onions (scallions), cut into julienne; 1.5 litres (52 fl oz/6 cups) fresh chicken stock; 6 dried shiitake mushrooms, soaked in warm water for 30 minutes, stalks removed, cut in half on the diagonal through the middle

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

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Double-Boiled Pigeons with Shiitake Mushrooms

Ingredients

Method

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