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Double Deluxe Smoked Pigeons

Preparation Time:   10  (mins)
Cooking Time:   80  (mins)
Cooking Method:   Braise
Cook level:   Difficult


Pigeon(s) 750 g [2 pcs]
Foil sheet 1 pc
Rice 2 tbsp
Brown sugar 2 tbsp
Jasmine tea leaves 1 tbsp


First Draw Soy Sauce 200 ml
Water 1 1/2 L
Ginger 2 slices
Bay leaves 2 pcs
Licorice 1 small pc
Cinnamon 1 small pc
Amomum tsao-ko 1 pc
Star Anise 1 pc
Cloves 5 pcs
Sichuan peppercorns 10 pcs
Cooking Wine 1 tbsp
Rock sugar 50 g

  1. Blanch pigeons in boiling water.  Drain.
  2. Bring seasoning mix to the boil.  Add pigeons and boil.  Turn to low heat and cook for about 1 hour until pigeons are golden in color.  Take out and set aside.
  3. Smoking procedure:  Line a wok with foil.  Mix tea leaves, rice, brown sugar and put on foil.  Put an iron rack in wok and cover.  Heat the wok with high heat for 1 minute until smoke comes out.  Open the lid and put pigeons on rack. Cover and heat the wok with low heat for 5 minutes.  Turn off heat and keep in smoke for 5 more minutes.  Take out, chop and serve.

    Note: Can ignore the smoking procedure and serve the pigeons directly.

Tag: Pigeon

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