📝 About This Recipe
Hailing from the mist-covered peaks of Anhui province, this classic 'Hui' dish showcases the region's mastery of 'Huo Hou' (heat control) and braising. The pigeon is prized for its lean, tender meat and deep nutritional value, slow-cooked until it absorbs the earthy essence of wild mushrooms and the rich, savory soul of dark soy sauce. This recipe brings the rustic, forest-to-table elegance of the Yellow Mountains directly to your kitchen for a truly restorative dining experience.
🥗 Ingredients
The Main Protein
- 2 pieces Whole Pigeons (cleaned, heads and feet kept on for authenticity if desired)
- 2 tablespoons Chinese Shaoxing Wine (for the initial rub)
The Aromatics and Mushrooms
- 6-8 pieces Dried Shiitake Mushrooms (soaked in warm water for 30 mins, soaking liquid reserved)
- 2 inch piece Ginger (sliced into thick coins)
- 3 stalks Scallions (cut into 2-inch lengths)
- 4 pieces Garlic Cloves (smashed)
- 2 pieces Star Anise
- 1 small piece Cinnamon Stick
The Braising Liquid
- 3 tablespoons Light Soy Sauce (for saltiness and depth)
- 1.5 tablespoons Dark Soy Sauce (for that signature rich, mahogany color)
- 20 grams Rock Sugar (provides a glossy sheen and rounds out the salt)
- 2 cups Chicken Stock (low sodium preferred)
- 2 tablespoons Vegetable Oil (for searing)
- 1 teaspoon Sesame Oil (for finishing)
👨🍳 Instructions
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1
Rinse the pigeons under cold water and pat them thoroughly dry with paper towels. Rub the skin with 2 tablespoons of Shaoxing wine and let them sit for 10 minutes.
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2
Squeeze the excess water from the soaked mushrooms (reserve the soaking liquid) and trim off the tough stems.
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3
Heat 2 tablespoons of vegetable oil in a heavy-bottomed wok or clay pot over medium-high heat.
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4
Carefully place the pigeons in the pot. Sear them for 3-4 minutes per side until the skin is beautifully golden brown. Remove the pigeons and set aside.
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5
In the same pot, add the ginger, garlic, and white parts of the scallions. Stir-fry for 1 minute until fragrant.
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6
Add the rock sugar to the oil. Stir constantly until it melts and begins to turn a light amber color.
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7
Deglaze the pot by pouring in the light and dark soy sauces. The mixture will bubble vigorously; stir to combine.
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8
Return the pigeons to the pot, breast-side up. Add the mushrooms, star anise, and cinnamon stick.
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9
Pour in the chicken stock and 1/2 cup of the reserved mushroom soaking liquid (strained of grit). The liquid should reach about halfway up the pigeons.
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10
Bring the liquid to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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11
Simmer gently for 45 minutes. Every 15 minutes, open the lid and ladle the braising liquid over the birds to ensure even coloring and flavor.
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12
After 45 minutes, check for tenderness. The meat should be soft but not falling off the bone. Increase the heat to medium-high with the lid off.
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13
Baste the pigeons continuously for 5-8 minutes as the sauce reduces into a thick, syrupy glaze.
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14
Turn off the heat, drizzle with sesame oil, and garnish with the remaining green scallion parts.
💡 Chef's Tips
Always use rock sugar instead of granulated sugar for a more translucent, professional-looking glaze. If you cannot find pigeon, this recipe works beautifully with Cornish game hens, though cooking time may increase by 10 minutes. Do not skip the searing step; it develops the 'Maillard reaction' which is essential for the deep, savory flavor profile of Hui cuisine. Use a clay pot if possible, as it retains heat more evenly and provides a more traditional earthy flavor to the braise.
🍽️ Serving Suggestions
Serve with steamed jasmine rice to soak up the rich, mahogany-colored sauce. Pair with a side of stir-fried baby bok choy or gai lan to provide a fresh, crunchy contrast. A light, earthy Pu-erh tea is the perfect beverage to cut through the richness of the pigeon. For a traditional presentation, carve the pigeon into bite-sized pieces before plating, drizzling extra sauce over the meat.