Crispy fried pigeon

Cooked in a rich stock the pigeon meat is infused with soy, anise, cinnamon and citrus flavours, then allowed to dry before being deep-fried for a crispy finish.

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For the crispy fried pigeon

  • 2 x 225-350g/8-12oz squab pigeons, cut in half lengthways
  • 4 thin slices fresh ginger (7.5cm/3in long)
  • 900ml/1½ pints groundnut or vegetable oil
  • lemon wedges, to serve

For the braising sauce

For the salt and pepper dip

For the stir-fried Chinese vegetables