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Supreme Soy Sauce Pigeon
豉油王乳鴿
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Ingredients |
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主料 |
|
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Pigeon |
4
pieces |
乳鴿 |
4 隻 |
|
Ginger
juice |
2 tsp |
薑汁 |
2 茶匙 |
|
Oil |
4 tbsp |
油 |
4 湯匙 |
|
Ginger |
3
slices |
薑 |
3 片 |
|
Rice
Wine |
1 tsp |
米酒 |
1 茶匙 |
|
Light
Soy Sauce |
1/2
cup |
生抽 |
1/2 杯 |
|
Sugar |
2 tsp |
糖
|
2 茶匙 |
|
Water
|
4 cups |
水 |
4 杯 |
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Method
- Wash pigeons,
then wipe them to dry.
- Heat 4tbsp of
oil in wok and saute the ginger. Then, saute
the pigeons until the skin color is changed to
yellow.
- Add “Rice
Wine” and “Ginger Juice”.
- Then, add
“Light Soy Sauce” and “Water”.
- Cover it and
turn heat to medium for 20 minutes. Turn
the pigeons over for every 5mins.
- After 20
minutes, turn the pigeons over. Switch off the
heat and cover it again for 5 mins.
- Pour some
sauce over pigeons when serve.
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製作方法
- 乳鴿洗淨，抹乾。
- 燒熱鍋，落油 4湯匙，爆香薑，再爆香乳鴿至鴿皮變黃。
- 加入「米酒」和「薑汁」。
- 再加入「生抽」 和
「水」。
-
蓋上蓋子，調至中火煮20分鐘，每5分鐘把乳鴿反轉一次。
- 20分鐘後，再把乳鴿反轉，熄火，蓋上蓋子焗5分鐘。
- 食用前淋上豉油汁，即可品嚐。
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Kam Fung Wong,
Inc
4008 3rd Ave.,
Brooklyn, NY 11232
Phone: 718-965-6078 / 718-709-6189
Office Hours: Monday to Saturday 6:00AM - 2:00PM
Copyright © Kam Fung Wong, Inc - All rights reserved.
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