Chinese Roasted Pigeon
From elgourmand2 8 years ago
- 30 Min. + 3 Hrs. to make
- Serves 4
Management is protesting the pigeon population again so needed a slightly different pigeon recipe for Variety. You would most likely use Cornish hens here. They are a bit plumper and you need to adjust the cooking time a bit. Read more For some reason, this recipe looks complicated and it’s not. I usually get the birds prepped and cook up the glaze the day before, then baste the birds the next morning, put them under a fan and cook them in the afternoon. They are delicious. See less
Ingredients
- 4 good size pigeons. shopping list
- For the Rub: shopping list
- • 1 tsp salt. shopping list
- • 1 tsp Chinese five spice powder. shopping list
- For the Glaze: shopping list
- • 3 Tbs. Chinese soy sauce. shopping list
- • 1/2 cup Tbs. shaoxing (Chinese cooking wine). Can sub dry sherry. shopping list
- • 1/3 cup rice vinegar. shopping list
- • 1 tsp red yeast powder (angkak). shopping list
- • 2 Tbs. maltose. Can Sub honey. shopping list
- • 1 tsp. garlic powder. shopping list
- • 1 star anise, crushed. shopping list
- • 1/2 cup water. shopping list
How to make it
- For the glaze:
- 1. Put all the ingredients in a heavy bottom sauce pan, bring to boil
- 2. Reduce the heat into simmer, let it thicken into half the original amount.
- For the Roast Pigeon:
- 1. Apply the salt all over the pigeon, including its cavity.
- 2. Apply the Chinese five spice powder in the cavity.
- 3. Baste the glaze only to the pigeon’s skin several times, until it is well coated, repeat until the pigeon is thoroughly glazed.
- 4. Put the glazed pigeon on a metal rack, you can either refrigerate it overnight or exposed it to a fan until the skin is dry.
- 5. When you’re ready to cook the pigeon, fire up your BBQ to medium hot.
- 6. Put the squab on the rotisserie attachment for your BBQ, put some soaked wood chips on the fire, close the lid and let it roast about 20-30 minutes, depending on your pigeon size, how hot your fire is and how well done you like your pigeon. I paint on a bit more glaze at about 10 minutes.
- 7. Remove from the spit and served immediately.
- You can do these in a rotisserie oven but you miss the lovely smoky flavor and chard skin of the BBQ method. I reckon the oven should be at about 350⁰-375⁰ F.
People Who Like This Dish 2
- clbacon Birmingham, AL
- twill10 Cape Girardeau, MO
- elgourmand2 APia, Samoa
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments