明天就是聖誕節，大家準備為親朋好友炮製什麼菜式呢？不如參照我的冬日菜式，為席上的賓客煮一味「慢煮住家Fusion燒乳鴿 」，傳遞節日暖意。
說起燒乳鴿，中式和西式的煮法各有不同。中國人會將乳鴿用來煮湯，認為是有補身的功效。另外，亦會有最常見的燒乳鴿，但現在有很多餐廳只會將乳鴿油炸，令肉質變乾。而西式的煮法就會單獨把乳鴿的胸肉，煮至半熟（Medium Rare）。
一直覺得中式的炸乳鴿太乾，而西式做法又會太生。秉承着「惜食精神」，今次就分享慢煮Fusion的燒乳鴿食譜，讓大家都可以在家自己DIY。
Ingredients:
2 pigeons,
honey/meltose, vinegar, Shaoxin wine, dark & light soy sauce,
cinnamon, tangerine skin, star anise, bay leaf, garlic, shallot, ginger, parsley, oil, five spice salt (淮鹽)
Preparation of brine sauce:
Fry ginger, shallots, garlic until aromatic
then add in parsley, cinnamon, soaked tangerine skin, star anise, and bay leaf.
Add water, chicken stock, dark and light soy sauce, and rock sugar.
Bring to boil, and simmer for at least 30 minutes using medium small fire then let the brine cool.
Method:
Blanch pigeons in boiling water, take out, cool pigeons using tap water and pat dry
In a ziplock bag place pigeons in with cooled brine sauce, making sure pigeons are completely submerged in the brine
Cook in water at 72 degrees C for 1.5 hours. Then take out and let the pigeons cool
Make the crispy sauce using meltose/honey mixed with vinegar, dark sauce and Shaoxin wine.
Brush the crispy sauce on the pigeons and let them hang for several hours
Heat a generous amount of oil, placing the pigeons on a sieve, pour hot oil on the pigeons
Repeat this step numerous times until skin crisps and turns golden
——Serve——
with five spice salt!
- PS Brine can be kept in freezer for future use again.
- PPS Pigeon feet can be added to brine during preparation process to give it more flavour
- PPPS This dish is quite time consuming, so manage the brine preparation timing and take into account the hanging and cooling times required for the pigeons
整理：J Lee
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Author Bio：
食飲愛好者，放洋英國，食貫中西，從大學開始產生對美食的熱情，閒時喜愛穿梭大街小巷選購食材，並在窩居內親自下廚，烹飪手法簡潔俐落，絕無浪費。他的美食之旅，多彩又多姿。
gwz Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.
