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Рецепт Golden Pigeon With Winter Melon
by Global Cookbook

Golden Pigeon With Winter Melon
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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

  1. 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!
  2. Chef: Yip Kwai-sing
  3. 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.
  4. Establishment: South Villa Restaurant, 58-60 Cameron Road, Tsimshatsui Kowloon.
  5. Chinese Cuisine Practical Class Platinum Award - Poultry
  6. "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.
  7. To prepare:1. Mix the marinade and coat pigeons with it for 2 to 3 min.
  8. Remove skin of winter melon and cut 12 slices about 5 cms wide,
  9. 3 cms long and 2 cms thick. Make a slit sideways on the longest side of each piece and insert one ham slice.
  10. To cook:1. Deep-fry pigeons over a medium flame till golden brown.
  11. 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.
  12. Reserve 1 c. of the pigeon braising stock, to make sauce later.
  13. 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).
  14. Mix sauce ingredients with reserved c. of pigeon braising stock and heat.
  15. To present:1. Cut pigeons into pcs and arrange across serving dish.
  16. Place 6 overlapping winter melon slices on each side of pigeons.
  17. Pour sauce over, and garnish with flowering chives.
  18. Makes 12 servings.