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Ingredient:
- 550 gr processed pigeon (about 2 birds);
- 50 gr Vietnamese coriander; 4 spring onions; 3 lemongrass stalks; A little turmeric powder (or fresh turmeric);
- A little rice vinegar and white wine; 1 chili pepper; A little common spices (MSG/seasoning powder/ground pepper/oyster sauce/fish sauce/chili powder/soy sauce/...); 1 tablespoon annatto oil.
Processing:
Clean the pigeons you bought from the market. You can ask the seller to help you grill them or do it yourself at home.
If you don't have a blowtorch or straw to roast the pigeon, you can put the pigeon in an air fryer or microwave and quickly roast it at high temperature until the outer skin is slightly firm and turns golden brown. This will help the pigeon not smell when cooking.
Next, use a little salt, white wine and a few slices of crushed ginger to rub the inside and outside of the pigeon, then rinse with water to clean and remove the bad smell, chop the pigeon meat into small, bite-sized pieces.
Take ginger, shallots, lemongrass, chili, chop and pound in mortar. You should leave a few slices of chili to decorate after finishing this stir-fry.
Pick, wash and chop green onions and Vietnamese coriander.
Marinate pigeon
Marinate the pigeon meat with spices including 1 teaspoon of seasoning powder, 1 teaspoon of turmeric powder, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, 3 tablespoons of yeast, 1/2 tablespoon of white wine and 1.5 teaspoons, add 1/3 of the amount of onion, lemongrass and ginger you just crushed. Mix well and marinate the pigeon for 15 - 20 minutes.
Place the pan on the stove, add about 2 tablespoons of cooking oil to the pan. When the oil is hot, add all the ginger, onion, garlic and 1 tablespoon of annatto oil and stir-fry until fragrant. Next, stir-fry the pigeon over high heat until the pigeon meat is charred, then reduce the heat, cover and stir-fry for 5-6 minutes until the pigeon meat is cooked. The final step is to add chopped green onions and Vietnamese coriander, stir-fry for another 20-30 seconds and then turn off the heat.
Finished product:
The finished dish of stir-fried pigeon with Vietnamese coriander has an attractive color, the pigeon meat is soft and fragrant, not smelly at all but still retains its natural sweetness. The green onions and Vietnamese coriander blend together, giving off a characteristic aroma, enhancing the appeal of the dish.
Each piece of pigeon is evenly coated with spices, stir-fried until firm but still soft, fatty and rich. When enjoying, you will feel the natural sweetness of the meat combined with a little bit of spicy Vietnamese coriander, creating an attractive stir-fried dish, suitable to eat with hot rice or as a snack.
According to giadinh.suckhoedoisong.vn
Source: https://baokhanhhoa.vn/doi-song/am-thuc/202507/bo-cau-xao-rau-ram-8e30fe1/
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