Name: Chinese Roast Pigeon with Yam and Ginger Lasagne
Yield: Serves four
Cuisine: Australian
Ingredients: 20 ml sesame oil; 100 ml Chicken Stock; 60 ml light soy sauce; 300 g Basic Pasta; peanut oil for frying; sea salt and freshly ground white pepper; 1 tablespoon palm sugar; 1 large or 2 small heads mustard greens, washed and sliced; 60 ml peanut oil; 1 teaspoon crushed garlic; 350 g yam or sweet potato, peeled and chopped; 100 g unsalted butter; 5 star anise; 100 ml light soy sauce; 50 ml dark soy sauce; 100 g yellow rock sugar; 4 cloves garlic, sliced; 1 litre peanut oil; 4 x 500 g baby pigeons (squab); 2 strips dried orange peel; 2 large knobs ginger, peeled and chopped; 1 large knob ginger, peeled and sliced; 2 pieces cassia bark; 8 tablespoons sea salt; 1 teaspoon Sichuan peppercorns; 2 litres water; 200 ml shaohsing wine; 3 spring onions; 60 ml lemon juice

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