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Ingredients :
2 pigeons
Marinade
2 shallots
1 tablespoon scallion, shredded
1 star anise, crushed
1 teaspoon fresh root ginger, shredded
2 slices liquorices root
1 teaspoon Chinese yellow wine
1 tablespoon dark soy sauce
1 teaspoon ginger juice
1 teaspoon sesame seed oil
2.5 kg coarse salt
2 sheets greaseproof paper
2 sheets tin foil
Method :
Clean and pat dry the pigeons with
absorbent kitchen paper. Mix the star anise, scallions, shallots,
liquorices and ginger. Rub the skin and the inside of the pigeons with
this mixture. Blend the yellow wine, soy
sauce, ginger juice and sesame seed oil together, divide it and
put it into the cavities of the pigeons. Stir-fry the coarse salt
over high heat for 2 minutes. Insert about one-third of
the salt into the pigeon cavities and cover the outside of the
birds with the remaining salt. Wrap each pigeon first
with a piece of greaseproof paper and and then with the foil. Bake the wrapped pigeons
in an oven at 350oF / 180oC for 40 minutes. Remove the paper and foil
from the pigeons and shake them free of salt. When serving, chop the pigeons
into small bite-sized pieces.
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