Double Deluxe Smoked Pigeons
What You Will Need
Ingredients
- Pigeon(s) 750 g [2 pcs]
- Foil sheet 1 pc
- Rice 2 tbsp
- Brown sugar 2 tbsp
- Jasmine tea leaves 1 tbsp
Seasoning
- Lee Kum Kee Double Deluxe 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
- Lee Kum Kee Premium Dark Soy Sauce 1 tbsp
- Cooking Wine 1 tbsp
- Rock sugar 50 g
Made with
Lee Kum Kee products
How to make it
-
Blanch pigeons in boiling water. Drain.
-
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.
-
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.<>
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