์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Hong Kong Style Stir-Fried Pigeon
A flavorful and quick stir-fry featuring tender pigeon meat cooked with aromatic ginger, garlic, and scallions, often finished with a savory sauce. This dish highlights the Cantonese love for well-prepared poultry.
๐ง ์ฌ๋ฃ
- 2 medium Pigeon breasts(skinned and thinly sliced)
- 1 thumb-sized piece Ginger(julienned)
- 3 cloves Garlic(minced)
- 2 stalks Scallions(cut into 2-inch sections)
- 1 tbsp Soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp Sesame oil
- 0.5 tsp Sugar
- 1 tsp Cornstarch(mixed with 1 tbsp water for slurry)
- 2 tbsp Vegetable oil
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Marinate the sliced pigeon breast with soy sauce, Shaoxing wine, sesame oil, sugar, and cornstarch slurry. Let it marinate for at least 15 minutes.
- 2
Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add the julienned ginger and minced garlic and stir-fry until fragrant, about 30 seconds.
- 3
Add the marinated pigeon slices to the wok. Stir-fry quickly, separating the pieces, until the pigeon is just cooked through and no longer pink. This should take about 2-3 minutes.
- 4
Add the scallion sections and stir-fry for another minute until they are slightly tender but still crisp.
- 5
Taste and adjust seasoning if needed. Serve immediately with steamed rice.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the pigeon is sliced thinly for quick and even cooking.
- โHigh heat is key for stir-frying to achieve a good sear and keep the meat tender.
- โDo not overcook the pigeon, as it can become tough.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like sliced bell peppers, mushrooms, or snow peas.
- For a spicier kick, add a pinch of red chili flakes or a teaspoon of chili bean paste.