Minced Pigeon

Name: Minced Pigeon (Sheng ts’ai ko sung)
Cuisine: Chinese
Ingredients: 1 egg yolk; 2 teaspoons cornstarch; 1 teaspoon sugar; 1 tablespoon soy sauce; 3 oz. rice vermicelli; 5 cups oil; ½ tablespoon soy sauce; 1 teaspoon salt; 1 tablespoon soup stock; 1 teaspoon cornstarch; 1 teaspoon sesame oil; 1 teaspoon black pepper; 1 pigeon (or ½ pound chicken meat); 6 oz. lean pork; 1 pigeon (or ½ pound chicken meat); 1 cup water chestnuts (chopped) or 1 bamboo shoot; 1 cup water chestnuts (chopped) or 1 bamboo shoot; 24 lettuce leaves; 3 tablespoons green peas; 1 cup onion (chopped); 2 chicken livers; 4 dried mushrooms (black); 4 dried mushrooms (black)

Sheng ts’ai ko sung

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 pigeon (or ½ pound chicken meat)
6 oz. lean pork

Asia
Taiwan
Fukien
Kwangtung
Main course

Method

Remove all bones from the pigeon, cut pigeon meat, pork and chicken liver into small cubes, put in bowl, marinate with soy sauce, salt, egg yolk, cornstarch, and sugar. Let stand for 10 minutes.
Soak dried mushrooms in warm water, discard stem, chop into small cubes.
Heat oil very hot, deep fry the rice noodles until puffed and golden (only 3 seconds