Double-Boiled Pigeons with Shiitake Mushrooms

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

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</

Asia
China
Main course

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