Chinese Roast Pigeon with Yam and Ginger Lasagne

Name: Chinese Roast Pigeon with Yam and Ginger Lasagne
Yield: Serves four
Cuisine: Chinese
Ingredients: sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 100 g unsalted butter; 350 g yam or sweet potato, peeled and chopped; 350 g yam or sweet potato, peeled and chopped; 2 large knobs ginger, peeled and chopped; 3 spring onions; 4 cloves garlic, sliced; 100 ml Chicken Stock; 60 ml light soy sauce; 1 large or 2 small heads mustard greens, washed and sliced; 1 tablespoon palm sugar; 1 teaspoon crushed garlic; 60 ml peanut oil; peanut oil for frying; 300 g Basic Pasta; 1 teaspoon Sichuan peppercorns; 2 litres water; 60 ml lemon juice; 8 tablespoons sea salt; 4 x 500 g baby pigeons (squab); 1 litre peanut oil; 4 x 500 g baby pigeons (squab); 5 star anise; 1 large knob ginger, peeled and sliced; 2 strips dried orange peel; 2 pieces cassia bark; 50 ml dark soy sauce; 100 g yellow rock sugar; 200 ml shaohsing wine

Preparation info

Serves
four

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

I have always loved pigeon and some of my favourite three-star French meals have included pigeon, dripping with blood, a meal fit for a vampire. On a visit to Hong Kong I discovered the Lai Ching Heen in the Regent, a restaurant that, to this day, is one of my favourite dining experiences in the world, along with Fredy Girardet. I have had master-stocked and fried pigeon before in Sydney’s Chinatown, but they

Ingredients

Oceania
Asia
Australian
Australia
China
Hong Kong (China)
Sydney
Pasta

Ingredients

Method