Vietnamese Food Recipes For Pigeon with Fish Gravy

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Pigeon with Fish Gravy

Ingredients

1 pigeon
1¼ cups fish gravy
1½ cups stock
6 cloves garlic
4 cloves shallot
2 tablespoons crushed rock sugar
2 ginger slices
2 tablespoons Shaoxing wine

Method for Cooking Pigeon with Fish Gravy:

Cut open pigeon. Remove guts and feet. Wash and scald. Drain well.
Bring fish gravy, stock, garlic, shallots, rock sugar and ginger slices to the boil. Add Shaoxing wine and pigeon. Turn pigeon several times while cooking. Boil again and turn to low heat. Cover and cook for 10 minutes. Turn pigeon upside down. Parboil for 10 more minutes. Remove from heat and cover for 10 minutes. Dish up. Allow to cool. Chop up. Pour the sauce on top. Serve with sweet and sour sauce.

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Last Updated: 08/01/12