📝 About This Recipe
A crown jewel of Cantonese banquet cuisine, this dish is celebrated for its glass-like, shatteringly crisp skin and succulent, gamey meat. The pigeon is first poached in a complex master brine to infuse deep aromatics, then glazed with a vinegar-maltose syrup and air-dried to achieve its signature sheen. Deep-frying at the final moment renders the fat and creates a texture that is both decadent and refined, offering a true taste of Hong Kong's culinary mastery.
🥗 Ingredients
Main Ingredients
- 2 pieces Whole Pigeons (Squab) (cleaned, head and feet intact preferred)
- 2 liters Peanut Oil (for deep frying)
Aromatic Poaching Brine
- 1.5 liters Water
- 1/2 cup Light Soy Sauce
- 1/4 cup Shaoxing Rice Wine
- 50 grams Rock Sugar
- 3 pieces Star Anise
- 1 piece Cinnamon Stick
- 1 piece Dried Tangerine Peel (soaked until soft)
- 30 grams Ginger (sliced and smashed)
- 2 tablespoons Salt
Crispy Skin Glaze
- 4 tablespoons Red Vinegar (Cantonese style)
- 2 tablespoons Maltose (can substitute with honey)
- 1 tablespoon White Rice Vinegar
- 2 tablespoons Hot Water (to dissolve maltose)
Serving Accompaniments
- 1 tablespoon Five-Spice Salt (toasted salt mixed with five-spice powder)
- 1 handful Shrimp Crackers (fried until puffy)
- 1 piece Lemon Wedges
👨🍳 Instructions
-
1
Rinse the pigeons thoroughly inside and out. Remove any remaining pinfeathers and trim the wing tips if desired. Pat extremely dry with paper towels.
-
2
In a large pot, combine all 'Aromatic Poaching Brine' ingredients. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the spices to release their oils.
-
3
Submerge the pigeons in the simmering brine. Ensure they are fully covered. Poach at a very gentle simmer (do not boil) for 12-15 minutes until just cooked through but still tender.
-
4
Carefully remove the pigeons from the brine using a hook or tongs. Drain the internal cavities well.
-
5
Prepare the glaze: Whisk the red vinegar, white vinegar, and maltose with hot water until the maltose is completely dissolved and the mixture is smooth.
-
6
While the pigeons are still hot, brush the glaze generously over the entire skin. Ensure every crevice, including under the wings, is coated.
-
7
Hang the pigeons in a cool, breezy place or in front of a fan for at least 4 to 6 hours. The skin must feel like dry parchment paper before frying; this is the secret to crispness.
-
8
Heat peanut oil in a deep wok or heavy pot to 180°C (350°F). Use enough oil to fully submerge the birds.
-
9
Hold the pigeon by the head or neck with tongs and carefully lower it into the oil. Alternatively, place the pigeon on a wire skimmer and continuously ladle hot oil over it if you prefer the 'bath' method.
-
10
Fry for 3-5 minutes, turning occasionally, until the skin turns a deep, lustrous mahogany brown and becomes translucent and crisp.
-
11
Remove from the oil and drain on a wire rack for 5 minutes. Do not use paper towels as they can trap steam and soften the skin.
-
12
Using a sharp heavy cleaver, chop the pigeon into bite-sized pieces (traditional Chinese style) or serve whole. Serve immediately while the skin is at its peak crunch.
💡 Chef's Tips
Always use young pigeon (squab) for the most tender results; older birds can be tough. The drying process is non-negotiable—any moisture left on the skin will result in a chewy, leathery texture rather than a crisp one. If you don't have a place to hang them, place them on a rack in the refrigerator overnight uncovered. When frying, ensure the oil temperature stays consistent; if it drops too low, the skin will be greasy. Save the poaching brine! It can be frozen and reused as a 'master stock' for future poultry dishes.
🍽️ Serving Suggestions
Serve with a small dish of toasted Five-Spice Salt for dipping. Accompany with crispy fried shrimp crackers for a classic banquet presentation. A side of pickled white radish and carrots helps cut through the richness of the fried skin. Pair with a chilled glass of dry Riesling or a pot of hot Pu-erh tea to cleanse the palate. For a complete meal, serve alongside stir-fried pea shoots with garlic.