脆皮乳鸽 (Cui Pi Ru Ge)

Crispy roasted pigeon with a savory herb crust.

Ingredients

• 2 pcs pigeons
• 2 tbsp dark soy sauce
• 1 tsp five spice powder
• 2 tbsp maltose
• 5 slices ginger
• 5 cloves garlic

Method

1. Boil pigeons in seasoned water until cooked.
2. Brush with maltose and soy mixture.
3. Roast in oven until skin is crisp.
4. Serve with dipping sauce.

Chef's tips

• Ensure skin is dry before roasting.
• Adjust seasoning to taste.