Ingredients Jump to Instructions ↓

  1. 750 g 2 pcs

  2. 1 pc Rice

  3. 2 tbsp Brown sugar

  4. 2 tbsp Jasmine tea leaves

  5. 1 tbsp Seasoning Mix Double Deluxe Soy Sauce

  6. 200 ml Water

  7. 1 1/2 L Ginger

  8. 2 slices Bay leaves

  9. 2 pcs Licorice

  10. 1 small pc Cinnamon

  11. 1 small pc Amomum tsao-ko

  12. 1 pc Star Anise

  13. 1 pc Cloves

  14. 5 pcs Sichuan peppercorns

  15. 10 pcs Premium Dark Soy Sauce

  16. 1 tbsp Cooking Wine

  17. 1 tbsp Rock sugar

Instructions Jump to Ingredients ↑

  1. Blanch pigeons in boiling water. Drain. Bring seasoning mix to the boil. Add pigeons and boil. Turn to low heat and cook for about 1 hour until pigeons are golden in color. Take out and set aside. Smoking procedure: Line a wok with foil. Mix tea leaves, rice, brown sugar and put on foil. Put an iron rack in wok and cover. Heat the wok with high heat for 1 minute until smoke comes out. Open the lid and put pigeons on rack. Cover and heat the wok with low heat for 5 minutes. Turn off heat and keep in smoke for 5 more minutes. Take out, chop and serve. Note: Can ignore the smoking procedure and serve the pigeons directly.


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