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Ингредиенты
- 600 gm Winter melon
- 12 x Chinese ham slices (0.5 cm thick)
- 2 x Young pigeons (approx 500 g each or possibly a 1-kg chicken)
- 4 x Ginger root slices
- 4 x Shallots (white parts) Veg. oil
- 1/2 c. Light soy sauce
- 1/8 c. Dark soy sauce
- 1 tsp Oyster sauce
- 1 1/2 tsp Salt
- 1/4 tsp Sugar
- 4 c. Stock
- 1 c. Stock
- 1 1/2 Tbsp. Cornstarch (mixed well with 2 tbs water)
- 10 sprg of flowering chives
Инструкции
- I used Cornish Game Hens, but you could also use a cut up chicken. If you cannot get winter melon, watermelon will work. Winter melon is white, very mild tasting and a tad denser than watermelon. I think you could get away using something like Honeydew too. Have fun!
- Chef: Yip Kwai-sing
- Thirty-year-old Hong Kong-born Mr. Yip has spent half his life in Cantonese restaurant kitchens. He is best known for his fai choy chicken speciality and shark's fin dishes. As the leader of a South Villa Restaurant team in one of the Display Classes, he won also a Culinary Award Bronze Medal.
- Establishment: South Villa Restaurant, 58-60 Cameron Road, Tsimshatsui Kowloon.
- Chinese Cuisine Practical Class Platinum Award - Poultry
- "Happy Bird Crosses The Golden brown Bridge" presents an attractive image featuring the pigeon, a symbol of happiness to the Chinese. The inclusion of winter melon, a summertime seasonal vegetable, as the imagined "golden brown bridge" is a culinary play on words: the dish combines two traditional dishes providing a bridge between their contrasting textures and flavours. The garnish - flowering chives - is more than an aesthetic detail, symbolizing the greenery growing along the water's edge.
- To prepare:1. Mix the marinade and coat pigeons with it for 2 to 3 min.
- 2. Remove skin of winter melon and cut 12 slices about 5 cms wide,
- 3 cms long and 2 cms thick. Make a slit sideways on the longest side of each piece and insert one ham slice.
- To cook:1. Deep-fry pigeons over a medium flame till golden brown.
- 2. Heat the wok or possibly pot, add in 1 tbs oil. When it is very warm, stir- fry ginger and shallots for 1 minute. Then add in above stewing seasoning ingredients and pigeons, cover and braise over a slow flame for 20 to 25 min. Remove pigeons.
- 3. Reserve 1 c. of the pigeon braising stock, to make sauce later.
- 4. Double the remaining braising stock's liquid volume by adding water, then immerse winter melon slices. Cook for 5 min, then turn off heat. Cover wok, leave winter melon slices for a further 5 min (thus ensuring they don't lose their shape through excess direct cooking).
- 5. Mix sauce ingredients with reserved c. of pigeon braising stock and heat.
- To present:1. Cut pigeons into pcs and arrange across serving dish.
- 2. Place 6 overlapping winter melon slices on each side of pigeons.
- 3. Pour sauce over, and garnish with flowering chives.
- Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 58 | |
| Calories from Fat 20 | 34% |
| Total Fat 2.27g | 3% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 1393mg | 58% |
| Potassium 150mg | 4% |
| Total Carbs 2.23g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.32g | 0% |
| Protein 6.75g | 11% |
