Braised young pigeon in soy sauce

Young pigeon in soy sauce is a typical Asian dish that combines the tenderness of young pigeon meat with the rich flavors of soy sauce and aromatic spices. The cooking process begins by boiling the pigeon with ginger to remove the fishy smell, then stir-frying it with garlic and ginger until fragrant. Next, the pigeon is cooked with soy sauce and a little salt, boiled over high heat for 10 minutes, then continued over low heat for 30 minutes until the spices are perfectly absorbed. The result is tender meat with a distinctive savory and sweet taste, perfect served with warm rice.

Ingredients

• 500 g Squab
  
• 7 cloves of garlic
  
• Gingera finger span
  
• Soy Bean Sauce
  
• Salt
  
• Black soy sauce
  

Steps

1. Wash the young pigeons until clean and drain.
   
2. Boil water and add a little ginger
   
3. After the water boils, add the young pigeon and cook for one minute.
   
4. Wash again with running water
   
5. Heat the skillet then add 3 tablespoons of oil
   
6. Saute garlic and ginger until fragrant
   
7. Add soy bean sauce and fry until fragrant.
   
8. Add the fried young pigeons
   
9. Add 700 ml of water, add a little salt to taste, cook on high heat for 10 minutes, then cook on low heat for 30 minutes.
   
10. Braised young pigeons ready to be served
    

Languages

Geschmorte junge Taube in Sojasauce - Deutsch (German) version
Braised young pigeon in soy sauce - English version
Pichón estofado en salsa de soja - Española (Spanish) version
Pigeon jeune braisé à la sauce soja - Français (French) version
Piccione giovane brasato alla salsa di soia - Italiana (Italian) version
若鳩の醤油煮込み - 日本語 (Japanese) version
어린 비둘기 간장 조림 - 한국인 (Korean) version
นกพิราบอ่อนตุ๋นซีอิ๊ว - แบบไทย (Thai) version
红烧乳鸽 - 简体中文 (Simplified Chinese) version
紅燒乳鴿 - 香港繁體中文 (Traditional Chinese - Hong Kong) version