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Monday, May 11, 2009

Fried Bamboo Shoot with Pigeon

Global Cuisine > Chinese > Fried Bamboo Shoot with Pigeon
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Serves 4

Ingredients :

100g bamboo shoot (sliced)
2 whole pigeons, cleaned and cut into pieces
1/2 Chinese liver sausage (sliced)
300g Chinese black mushrooms (sliced)
30g spring onion (chopped)
30g celery (sliced)
30g water chestnuts (chopped)
20g garlic (chopped)
20g ginger root (shredded)


1/3 teaspoon sugar
1/2 teaspoon salt
few drops sesame oil
1/2 teaspoon oyster sauce
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon Chinese cooking wine

Method :

1. Fry the pigeon in a wok till three-quarters cooked. Drain and set aside.

2. Fry the garlic and ginger in the wok till fragrant. Add in the liver sausage, mushrooms, spring onion, celery and water chestnuts. Fry for about a minute. Add the pigeon and continue to fry for another minute.

3. Add the seasoning and toss to mix well. Turn off heat and serve the dish in a dough bowl.

4. To make the dough bowl, mix together 1 1/2 cups of water and 1 cup flour. Drizzle in 2 tablespoons oil and mix thoroughly. Place the dough in a bowl. Heat a bronze bowl-shaped mould and push the mould into the centre of the dough. The dough will stick to the mould.

5. Deep-fry the whole dough till golden brown.

6. Ready for serve.

Remark :

This is a hearty dish of fried pigeon complemented by the earthy flavors of mushrooms, liver sausages and the crunchiness of water chestnuts and bamboo shoots.

Global Cuisine > Chinese > Fried Bamboo Shoot with Pigeon
57 of 177 < prev next >


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