Fu Pei-Mei

Deep-Fried Spiced Pigeon

Yu lin ko tzu

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Pei-Mei’s Chinese Cookbook
Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

  • About

Ingredients

  • 4 pigeons
  • 2 green onions
  • 3 slices ginger

Method

  1. Clean and wipe pigeons. Put in big bowl, marinate in wine with green onions, ginger, star anise, and soy sauce for 1 hour.
  2. Deep-fry pigeons in oil 250°F over low heat for about 2 minutes, remove and drain.
  3. Heat oil until very hot. Place pigeons in big strainer. Using a spatula, splash hot oil on pigeons several times, until golden brown.
  4. Cut