Pigeon stir-fried with Vietnamese coriander

Stir-fried pigeon with Vietnamese coriander is a delicious and nutritious dish, but how do you prevent the pigeon meat from having an unpleasant smell while still retaining its natural sweetness? This article will guide you in making this simple stir-fried pigeon with Vietnamese coriander dish at home.

Ingredient:

- Prepared pigeons: 550 grams (approximately 2 birds);

- 50 grams of Vietnamese coriander; 4 sprigs of green onions; 3 stalks of lemongrass; a small amount of turmeric powder (or fresh turmeric);

- A small amount of fermented rice paste and white wine; 1 chili pepper; a small amount of common seasonings (MSG/seasoning powder/ground pepper/oyster sauce/fish sauce/chili powder/chili paste/...); 1 tablespoon of annatto oil.

Processing:

Pigeons bought from the market are already cleaned. You can ask the seller to roast them for you or do it yourself at home.

If you don't have a blowtorch or straw to singe the pigeon, you can put it in an air fryer or microwave and quickly grill it at high temperature until the outer skin is slightly crispy and turns golden brown. This method will help prevent the pigeon from having an unpleasant smell when cooked.

Next, rub the inside and outside of the pigeon with some coarse salt, white wine, and a few crushed ginger slices, then rinse thoroughly with water to remove any remaining odor. Chop the pigeon meat into small, bite-sized pieces.

Chop the ginger, shallots, lemongrass, and chili peppers into small pieces and pound them in a mortar until crushed. You should save a few slices of chili peppers for garnish after the stir-fry is finished.

After picking and washing the scallions and coriander, chop them finely.

Marinate the pigeon.

Marinate the pigeon meat with the following seasonings: 1 teaspoon of seasoning powder, 1 teaspoon of turmeric powder, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, 3 tablespoons of fermented rice paste, 1/2 tablespoon of white wine, and 1.5 teaspoons of crushed shallots, lemongrass, and ginger. Mix well and let the pigeon marinate for 15-20 minutes.

Heat a pan on the stove and add about 2 tablespoons of cooking oil. When the oil is hot, add all the ginger, onion, garlic, and 1 tablespoon of annatto oil and stir-fry until fragrant. Next, add the pigeon and stir-fry over high heat until the meat is slightly browned, then reduce the heat, cover, and stir-fry for 5-6 minutes until the pigeon meat is cooked through. Finally, add the chopped scallions and coriander, stir for another 20-30 seconds, then turn off the heat.

Finished product:

The finished stir-fried pigeon with scallions and coriander has an attractive color, the pigeon meat is tender and fragrant, without any unpleasant smell, and retains its natural sweetness. The scallions and coriander blend together, releasing a distinctive aroma that enhances the dish's appeal.

Each piece of pigeon is evenly coated with seasoning, stir-fried until tender but still juicy, and has a rich, savory flavor. When you enjoy it, you'll taste the natural sweetness of the meat combined with a slight spiciness from the Vietnamese coriander, creating an appealing stir-fry dish, perfect to eat with hot rice or as a snack with drinks.

According to giadinh.suckhoedoisong.vn

Source: https://baokhanhhoa.vn/doi-song/am-thuc/202507/bo-cau-xao-rau-ram-8e30fe1/