How to stir-fry pigeon with Vietnamese coriander to remove the bad smell and retain the natural sweetness

GĐXH - Pigeon stir-fried with Vietnamese coriander is a delicious and nutritious stir-fried dish, but how to keep the bird meat from smelling bad while still retaining its natural sweetness. The following article will guide you in the kitchen to make a simple pigeon stir-fried with Vietnamese coriander dish at home.

Ingredient

550 gr pre-processed pigeon (about 2 birds); 50 gr Vietnamese coriander; 4 stalks of green onion; 3 stalks of lemongrass; A little turmeric powder (or fresh turmeric); A little rice wine and white wine; 1 chili; A little common spices (MSG/seasoning powder/ground pepper/oyster sauce/fish sauce/chili powder/satirical sauce/...); 1 tablespoon of annatto oil.

How to prepare

Prepare pigeon

When you buy a pigeon from the market, your friend will have already plucked its feathers, removed its head and internal organs. You can ask the seller to help you or do it yourself at home.

When I bought the pigeon from the market, my friend had already plucked its feathers, removed its head and internal organs.

If you don’t have a blowtorch or straw to roast the pigeon, you can put it in an air fryer or microwave oven and quickly grill it at high temperature until the outer skin is slightly firm and turns golden brown. This will help the pigeon not smell when cooked.

Next, you will 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. At this time, you will chop the pigeon meat into small, bite-sized pieces.

Prepare other ingredients

The ingredients include ginger, shallots, lemongrass, and chili. You will cut them into small pieces and pound them in a mortar. You should leave a few slices of chili to decorate after finishing this stir-fry. After picking and washing the green onions and Vietnamese coriander, you will chop them into small pieces.

Seasoned pigeons.

Marinate pigeon

Marinate the pigeon meat with 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 onion, lemongrass and ginger you just crushed. Mix well and marinate the pigeon for 15 - 20 minutes.

Stir-fried pigeon

Place the pan on the stove, 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.

Stir-fried pigeon with Vietnamese coriander.

Next, add the pigeon, stir-fry 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. Finally, add the chopped green onions and Vietnamese coriander, stir-fry for another 20-30 seconds then turn off the heat.

Finished product

The finished dish of stir-fried pigeon with Vietnamese coriander has an attractive color, the 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.

The finished dish of stir-fried pigeon with chives has an attractive color, soft and fragrant meat, not smelly at all but still retains its natural sweetness.

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 spiciness from the Vietnamese coriander, creating an attractive stir-fried dish, suitable to eat with hot rice or as a snack.

Source: https://giadinh.suckhoedoisong.vn/cach-lam-chim-bo-cau-xao-rau-ram-khu-sach-mui-hoi-va-giu-duoc-vi-ngot-tu-nhien-172250618142148672.htm