Description
A famous dish loved in Guangdong and HK. A 20-day-old tender squab is braised in a spiced broth, glazed with maltose, dried, and then showered with scalding oil until the skin becomes shatteringly crisp like glass.
Restaurants serving Crispy Roast Pigeon
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Squab(Pigeon)
- Maltose syrup
- White vinegar
- Soy sauce
- Star anise
- Cinnamon
- Veg oil
Instructions
- [Authentic Recipe]
- Clean a squab.
- Braise briefly in a master stock of star anise, cinnamon, soy, and sugar.
- Brush skin with maltose/vinegar syrup.
- Hang to air-dry completely for hours.
- Place squab on a skimmer and repeatedly ladle scalding oil over it.
- When the skin glows golden and rock-crispy, halve or quarter and serve.
Learn more Spice, substitutes, tips
Key spices
Deep aroma of spiced broth and sweetness of caramelized maltose、水飴が焦げた甘み
Substitutes at Japanese supermarkets
Substitute with small JP whole chicken or quail, bake in oven
Pairing
Red Wine / Premium Pu'er Tea
Trivia
A Chinese proverb says 'One pigeon beats nine chickens,' praising its high nutrition and flavor. Similar to Peking Duck, but because pigeon meat is incredibly flavorful, the meat is eaten along with the skin.
Eating tips & etiquette
Served whole from head to toe. Grab it with both hands and bite in, enjoying the 'CRACK!' of the skin and the rich, gamey dark meat juices. Dipping in Sichuan pepper salt is standard.
Allergen
Poultry, Soybeans, Wheat