Braised Pigeon

In China, pigeons are usually prepared in one of two ways. They are either deep-fried or braised. For the former, they are hung up until the skin, which has been brushed with a honey liquid, becomes very dry and they are then deep-fried until the skin is crispy and russet and the flesh succulent. For the latter, they are braised in good soy sauce made aromatic by herbs, as described below.