📝 About This Recipe
A crown jewel of Cantonese banquet cuisine, this dish features succulent, tender squab encased in a lacquered, paper-thin crispy skin. The secret lies in a traditional two-step process: poaching the birds in a master brine infused with star anise and cinnamon, followed by air-drying and a final hot-oil flash-fry. Each bite offers a sophisticated balance of deep savory aromatics and the luxurious texture of perfectly rendered game.
🥗 Ingredients
Main Ingredients
- 2 pieces Whole Pigeons (Squab) (cleaned, heads and feet intact if preferred)
- 2 tablespoons Maltose or Honey (for the glazing liquid)
- 1 tablespoon Red Rice Vinegar (for skin crisping)
- 1 tablespoon Shaoxing Rice Wine
Master Poaching Brine
- 1/2 cup Light Soy Sauce
- 2 tablespoons Dark Soy Sauce (for deep mahogany color)
- 3 whole Star Anise
- 1 piece Cinnamon Stick
- 3 slices Ginger (smashed)
- 30 grams Rock Sugar (provides a mellow sweetness)
- 6 cups Water (enough to fully submerge birds)
Frying and Serving
- 1 liter Peanut or Vegetable Oil (for deep frying)
- 1 teaspoon Spiced Salt (Jiao Yan) (toasted Sichuan pepper and salt mix)
- 1/2 piece Lemon (cut into wedges)
- 1 handful Prawn Crackers (fried, for garnish)
👨🍳 Instructions
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1
Rinse the pigeons thoroughly under cold water, removing any remaining pinfeathers or internal organs. Pat them extremely dry with paper towels.
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2
In a large pot, combine the water, light soy sauce, dark soy sauce, star anise, cinnamon, ginger, and rock sugar. Bring to a boil, then simmer for 15 minutes to infuse the flavors.
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3
Gently lower the pigeons into the simmering brine. Ensure they are fully submerged. Turn the heat to low and poach for 12-15 minutes. The meat should be cooked through but still very tender.
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4
Remove the pigeons carefully using a hook or tongs. Drain the internal cavity of any liquid.
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5
While the birds are hot, whisk together the maltose, red rice vinegar, and Shaoxing wine in a small bowl. Brush this glaze evenly over the skin of the pigeons.
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6
Hang the pigeons in a cool, ventilated area or place them on a wire rack in front of a fan. Let them air-dry for at least 4 hours (or overnight in the fridge) until the skin feels like parchment paper.
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7
Heat the frying oil in a wok or deep pot to 350°F (175°C).
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8
Using a ladle, carefully pour the hot oil over the pigeons repeatedly (the 'bathing' method) or fully submerge them if using a deep fryer. Fry for 3-5 minutes until the skin turns a deep, glossy reddish-brown.
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9
Remove from the oil and let rest for 5 minutes. This allows the juices to redistribute and the skin to crisp up further.
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10
Using a sharp cleaver, chop each pigeon into four pieces (legs and breasts) or serve whole according to preference.
💡 Chef's Tips
Ensure the skin is bone-dry before frying; any moisture will prevent the skin from becoming truly crispy. If maltose is too stiff to work with, microwave it for 10 seconds to soften it into a liquid consistency. Do not overcook the pigeons during the poaching phase, as they will cook further during the flash-fry. Use a high-smoke point oil like peanut oil for the best flavor and safety at high temperatures. If you don't have a place to hang the birds, a wire rack in the refrigerator works perfectly for drying.
🍽️ Serving Suggestions
Serve with a small dish of spiced salt (Jiao Yan) for dipping. Accompany with fresh lemon wedges to cut through the richness of the skin. Pair with a crisp, chilled Tsingtao beer or a light Pinot Noir. Serve alongside fried prawn crackers for a traditional banquet-style presentation. A side of pickled radish or ginger helps cleanse the palate between bites.