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Fried Bamboo Shoot with Pigeon

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Fried Bamboo Shoot with Pigeon

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.

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

Seasoning
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 :

In a wok, fry the pigeon till three-quarters cooked. Drain and set aside.
In the wok, fry the garlic and ginger 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.
Add the seasoning and toss to mix well. Turn off heat and serve the dish in a dough bowl.
To make the dough bowl, mix together 11/2 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. Deep-fry the whole dough till golden brown.

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