Salt-baked pigeon
Salt-baked pigeon recipe with pictures, 7 steps in total. Use young pigeons; older pigeons are better for soups. Cut two pigeons in half. Marinate with ginger, salt, cooking wine, and light soy sauce for one hour. Overnight is best. I didn't have turmeric powder, so the color isn't very appealing; if you have turmeric powder, you can brush some on.
Method
- 01
Step 1
Use young pigeons; older pigeons are better for soup. Cut two pigeons in half. Marinate them for an hour with ginger, salt, cooking wine, and light soy sauce. Overnight is best. I didn't have turmeric powder, so the color isn't very appealing; if you have turmeric powder, you can apply some.
- 02
Step 2
Wrap the pigeon in aluminum foil. Pour salt into a pot. Place the pigeon on top.
- 03
Step 3
I was eating an orange, so I threw in two pieces of orange peel.
- 04
Step 4
Cover and turn the heat to high. Cook for 40 minutes. Check with chopsticks; it's cooked.
- 05
Step 5
I changed the aluminum foil and placed the pigeon on it. Salt remained underneath. I then covered the pot with the lid.
- 06
Step 6
Bake for another 20 minutes, until slightly golden brown. Because I thought it was fun, I also threw in potatoes and eggs on the side... Hahahaha!
- 07
Step 7
Out of the pan. Great as a snack, let's dig in!
Nutrition
Nutrition has not been calculated for this recipe.