Top 10 Most Delicious and Nutritious Pigeon Dishes

1. Pigeon Sticky Rice

Ingredients:

• Glutinous rice: 0.5 kg
• Pigeon: 1
• Sugar: 1 teaspoon (adjust to taste)
• Salt: 1/2 teaspoon
• Lard: 1 teaspoon
• Dried shallots (fried): 2 teaspoons

Instructions:

• Soak glutinous rice in cold water for about 4 to 5 hours or overnight for softer rice. Drain and rinse well.
• Mix rice with a little salt, pigeon lard. You can also add a small amount of coconut milk for a richer flavor, then steam until cooked.
• Clean the pigeon, separate the meat from the bones, finely chop or slice the meat, stir-fry until cooked, then mix with sticky rice and steam again. Alternatively, you can finely grind the bones, then grind them in a mortar with the spices. Marinate the pigeon in the ground mixture for 15 minutes.
• Once the sticky rice is cooked and infused with the pigeon meat, transfer it to a plate, sprinkle fried shallots on the surface. That's it, your delicious and nutritious breakfast is ready.

2. Pigeon Congee with Lotus Seeds and Green Beans

Ingredients:

• 1 freshly caught pigeon
• 20g glutinous rice
• 15g ordinary rice
• 20g green beans
• 20g lotus seeds
• Seasonings: olive oil, suitable seasoning for children's age
• Dried shallots, coriander

Instructions:

• Start by preparing the pigeon. Simply euthanize the pigeon without cutting its throat, as pigeon blood is nutritious. Then, clean the feathers, wash thoroughly, and drain. No need to scald in boiling water before plucking or eviscerating like other poultry.
• Skewer the pigeon through its body and roast over a fire until golden. Partially cook it through, then wash the pigeon thoroughly. Next, carefully use a knife to eviscerate the pigeon, removing all internal organs such as intestines, lungs, heart, etc., retaining only the liver, heart, gizzard, and eggs. Take care to avoid contaminating the pigeon meat, and rinse it several times to preserve its nutritional value.
• Use a sharp knife to finely chop the thigh and breast meat, then marinate in a little fish sauce if the child can tolerate it. Note that you should remove the pigeon's feet to prevent the porridge from becoming odorous after cooking.
• In a large pot, add glutinous rice, ordinary rice, green beans, lotus seeds, rinse well, then add pigeon bones and 1 liter of boiling water. Simmer over low heat until the congee is sweet.
• Heat olive oil or cooking oil in a pan, fry finely chopped shallots until golden, then add the marinated minced pigeon meat and stir-fry until cooked.
• When the congee is soft, add half of the cooked pigeon meat and simmer for another 5 minutes, serving the remaining portion to the child along with the congee. If the lotus seeds are large, you can grind them before cooking to make it easier for the child to eat.
• When the congee is almost done, add the ground lotus seeds to the pot and stir well. For older children who can eat solid food, you can add some finely chopped coriander to the congee to enhance the aroma and make it easier for the child to eat. Serve the pigeon congee to the child after allowing it to cool slightly.

3. Pigeon Congee with Carrots and Winged Beans

Ingredients:

• 1 pigeon
• Rice
• Half a carrot
• 5-6 sprigs of winged beans
• Dried shallots, coriander
• Cooking oil, seasoning suitable for the child's age

Instructions:

• To make the congee softer and more fragrant, soak the rice in water for about 1 hour, then rinse and drain. After removing the rice from the strainer, let it drain and then put it in a pressure cooker with 500ml of water until the rice grains are cooked and soft.
• If you don't have a pressure cooker, you can use an electric rice cooker and simmer until the rice grains are soft. Clean and drain the carrots and winged beans, then dice.
• While waiting for the congee to cook, clean the pigeon meat after purchasing. You can buy pre-prepared meat and just rinse it with saltwater or white wine.
• Remove the feet, use a sharp knife to mince the breast meat, and put the bones in a pot with about 1 liter of water to make the broth for cooking congee.
• Heat a pan, add about 2 small tablespoons of cooking oil to the pan, and fry the dried shallots until fragrant. Once golden, add the pigeon meat and stir-fry until cooked through, seasoning with a little fish sauce if the child can tolerate it.
• When the congee is cooked and soft, add the pigeon bone broth and the prepared vegetables to simmer for about 10 minutes. Then add the stir-fried pigeon meat and cook for another 5 minutes until the congee thickens. It's ready to serve to the child with some fresh herbs for garnish (if the child is old enough to eat herbs).

4. Pigeon Meat Stir-fried with Coriander

Ingredients:

• 2 pigeons
• 1 handful of coriander
• 5 stalks of green onions
• 3 shallots
• 300 ml cooking oil
• 1 packet of fried shallots
• 1/2 teaspoon salt
• 2 teaspoons seasoning powder
• 1/2 teaspoon pepper
• 1/2 tablespoon fish sauce
• 1/3 bell pepper
• 1 tablespoon fried shallots

Instructions:

• If the pigeons are pre-prepared, clean them, remove the internal organs, and rinse with saltwater to remove any odor. Pigeon meat and bones are naturally tender, so just lightly press with a knife to chop into pieces, then mince.
• Marinate the minced pigeon meat with 1/2 tablespoon of fish sauce and 1/2 teaspoon of pepper for about 10 minutes to allow the meat to absorb the seasoning.
• Clean the chili, coriander, and green onions, then chop finely. Fry the fried shallots in plenty of oil until puffy and not burnt, then remove and drain on a paper-lined strainer.
• Remove excess oil after frying the shallots, leaving about 2 tablespoons of cooking oil, then sauté the chopped shallots until fragrant. Once the shallots turn golden, add the minced pigeon meat and stir-fry until the meat is firm. Season with 2 teaspoons of seasoning powder, 1 teaspoon of sugar, and 1/2 teaspoon of salt to taste.
• Next, add the chopped chili and stir evenly, adding bell pepper for extra flavor. Finally, add the finely chopped coriander and green onions, along with 1 tablespoon of seasoning powder, mix well, and turn off the heat.
• Transfer the stir-fried pigeon meat with coriander to a plate, sprinkle with some crispy fried shallots on the surface to enhance the attractiveness and taste of the dish. When eating, enjoy with puffy fried shallots or with steamed rice for a delicious and nutritious meal.

5. Pigeon Stewed with Shiitake Mushrooms

Ingredients:

• Whole pigeons: 3
• 50g dried shiitake mushrooms, dried bamboo shoots
• 20g fresh ginger, spring onions
• 3 cloves garlic, about 3 dried chilies
• 60ml white wine
• Seasoning for stewing pigeon: soup powder, seasoning powder, soy sauce

Instructions:

• If you buy pre-prepared pigeon meat from the store or supermarket to save time. After purchasing, clean the pigeon meat again by washing it with salt and rinsing with clean water, removing the fishy odor. Drain the water and then cut the pigeon meat into bite-sized pieces.
• For extra caution, after cutting the pigeon meat into pieces, prepare a small pot of boiling water, add 39ml of white wine, and bring to a boil.
• Place the pigeon meat in the pot and boil until the mixture of wine and water boils up, then turn off the heat and remove the meat. This method helps to clean the meat and ensures it is free from any gamey odor.
• Since the shiitake mushrooms and bamboo shoots have been dried, you can either boil them in a small pot of boiling water for about 10 minutes or soak them directly in hot boiling water for about 20 minutes until they soften. Once the mushrooms and bamboo shoots have softened, remove and drain.
• Finely chop the ginger, garlic, spring onions, and dried chilies. Heat a pan, add oil, heat until hot, then add the prepared ginger, garlic, spring onions, and chilies and sauté until fragrant.
• When you smell the aroma of the ingredients, add the pigeon meat and stir-fry together. Add 1 tablespoon of soy sauce, the remaining 30ml of white wine to the pan, and stir well to let the flavors penetrate the meat.
• After stir-frying for about 5 minutes, when the meat has fully absorbed the seasonings, transfer the meat from the pan to a large enough pot, pour water into the pot to cover the pigeon meat, then turn on the heat and stew.
• Bring the pot to a boil over high heat, then reduce the heat and simmer for about 30 minutes. After the stewing time, when the pigeon meat is cooked and tender, add the shiitake mushrooms and dried bamboo shoots to the pot and continue to simmer over low heat for about 25 more minutes before turning off the heat.

6. Crispy Fried Pigeon

Ingredients:

• Pigeons: 2
• Onion: 1 bulb
• Dried shallots, garlic, spring onions, ginger
• Five-spice powder, tomatoes, lettuce
• Butter, wine: 1 tablespoon each
• Pepper, salt, soy sauce.

Instructions:

• After purchasing pigeons, prepare enough boiling water, remove the innards, and scald them in boiling water to clean the feathers and remove any odor.
• Be careful not to use water that is too hot as it may cause the feathers to peel off. Remove the meat and discard the internal organs. It's advisable to remove the pigeon's feet to avoid any odor during cooking.
• Marinate the meat with spices.
• After cleaning the meat, place it in a large bowl and marinate it with a bit of wine, soy sauce, seasoning powder, salt, pepper, and a little ginger water for about 30 minutes to allow the pigeon to absorb the flavors.
• Next, when the pigeon meat has absorbed the flavors, heat a pan and prepare a sufficient amount of cooking oil to submerge half of the pigeon meat, heat the oil until hot, then fry the pigeons until golden brown on both sides.
• Then remove and drain on paper towels or place on a rack to drain the oil. Be mindful to fry the pigeon meat until golden brown and cooked through to retain the sweetness of the meat, avoiding over-frying, which can compromise its quality and health benefits.
• Finally, arrange the crispy fried pigeon meat on a plate, garnish with cucumber or chili and coriander to make the dish more visually appealing and appetizing.

7. Coconut Roasted Pigeon

Ingredients:

• Pigeons (3 – 4)
• Onion (1 bulb)
• Garlic (1 bulb)
• Ginger (1 knob)
• Coconut water (1 cup)
• Wine (1 tablespoon)
• Lettuce
• Tomato (1 fruit)
• Seasoning: Five-spice powder, pepper, salt

Instructions:

• Prepare the pigeon meat by cleaning the feathers, removing the innards, and rinsing thoroughly. If you purchase pigeons from the supermarket already cleaned, simply rinse the innards with salt and rinse again with clean water. Be careful not to rupture the pigeon's intestines to avoid unpleasant odor.
• Wash and segment the tomato. Discard old lettuce leaves and rinse the fresh ones. Dice the onion. Peel and mince the garlic. Wash and crush the ginger before mincing.
• Place the cleaned pigeons in a large bowl and marinate with 1 tablespoon of wine, 1 tablespoon of five-spice powder, 1 tablespoon of seasoning powder, 1 tablespoon of soy sauce, and 1 tablespoon of pepper.
• Add some minced ginger and garlic for enhanced flavor, then marinate the pigeons for about 30 to 45 minutes to allow the meat to absorb the flavors.
• Place the diced onion in a bowl and add some vinegar and sugar. Marinate for about 15 minutes to soften and reduce spiciness.
• Heat a large amount of cooking oil in a pan, ensuring it's enough to submerge the pigeon pieces. Fry the pigeons until golden brown on both sides, ensuring they are evenly cooked without burning.
• Once the pigeons are cooked, remove and place them on a plate lined with paper towels to absorb excess oil.
• Using the same pan used for frying, pour out some excess oil into a clean bowl, leaving just enough in the pan. Add 1 tablespoon of coconut water.
• Next, return the fried pigeons to the pan and simmer until the coconut water thickens and coats the meat evenly. Then, turn off the heat.

8. Traditional Chinese Herbal Pigeon Stew

Ingredients:

• 500 grams pigeon
• 50 grams lotus seeds
• 10 grams astragalus root
• 10 grams Chinese wolfberries
• 10 grams snow fungus
• A handful of mugwort leaves
• 30 grams shiitake mushrooms
• 1 stalk fresh ginger
• Seasoning: Fish sauce, seasoning powder, salt, MSG, cooking oil

Instructions:

• Firstly, prepare the pigeon by plucking the feathers, removing the innards, and rinsing with water. Then, roast the pigeon over a fire until the skin is crispy and the meat is infused with a fragrant aroma.
• Next, bring a pot of water to a boil and add a stalk of crushed ginger and a cup of white wine. Then, place the pigeon in the pot, cover, and cook until tender. Once the pigeon is cooked, remove it and let it cool in a bowl.
• For the shiitake mushrooms, soak them in water until soft, then remove the stems and drain.
• Pick and wash the mugwort leaves, then drain. Stuff the pigeon's cavity with mugwort leaves.
• To prevent the mugwort leaves from coming out during cooking, sew up the pigeon's belly.
• Clean and rinse the Chinese herbs, then drain.
• Place the pigeon in the pot first, then arrange the Chinese herbs around the pigeon. Add some salt, seasoning powder, then pour boiling water over the pigeon until submerged, then cover.
• Place the pot on the stove, bring to a boil, then reduce the heat. The cooking time for the pigeon stew is about 40 - 45 minutes, be careful not to stew too long or the meat will become too soft and lose its flavor.

9. Pigeon with Dongfen Noodles and Straw Mushrooms

Ingredients:

• 2 pigeon
• 300g dongfen noodles
• 50g dried shiitake mushrooms
• 150g straw mushrooms
• 2 wood ear mushrooms
• Spring onion, coriander, seasoning, pepper, cooking oil, dried shallots

Instructions:

• Clean the pigeons, remove the innards and feces, split along the spine to halve each pigeon. Then, put them in a large bowl and marinate with some seasoning including seasoning powder, pepper, a little salt, and sliced dried shallots.
• While waiting for the pigeon meat to marinate, soak the dongfen noodles, wood ear mushrooms, and mushrooms in warm water. Soak until the noodles and mushrooms are soft, the wood ear mushrooms expand, then rinse and drain.
• Cut the noodles into long strands. Remove the root of wood ear mushrooms and slice them into thick strips. Halve the shiitake mushrooms if too large. Clean and halve the straw mushrooms as desired.
• Heat a pan and add some cooking oil, wait until the oil is hot then add finely chopped purple onion to sauté until fragrant. Add the marinated pigeon meat to the pan and stir until the meat is firm.
• Stir the pigeon meat for a while, then add the wood ear mushrooms and shiitake mushrooms, and a tablespoon of fish sauce for seasoning. Stir well to absorb the seasoning.
• Prepare a pot just large enough to cook the dongfen noodles. Add enough water to cover the noodles and the pot, then add the pigeon meat, wood ear mushrooms, and shiitake mushrooms, pour the pan sauce into the pot, cover, and bring to a vigorous boil. Then reduce the heat and simmer for about 15 - 20 minutes until the pigeon meat is tender and the broth is gradually seasoned.
• Adjust the seasoning of the broth to taste, you can add slightly more seasoning to suit your family's taste, then add the straw mushrooms and cook until tender.
• Finally, add the soaked dongfen noodles to the pot, bring to a rapid boil, and cook until the noodles are translucent or slightly chewy. Once done, turn off the heat immediately.
• Serve the noodles in a large bowl, top with pigeon meat, add the mushrooms, and sprinkle with chopped spring onions and coriander. And there you have it, a simple and delicious pigeon with dongfen noodles and mushrooms dish. So why wait? Get cooking now!

10. Pigeon Stewed with Mugwort and Black Beans

Ingredients:

• 2 pigeon
• 50 grams mugwort
• 50 grams black beans
• 30 grams shiitake mushrooms
• 1 piece ginger
• Seasonings: seasoning powder, pepper, salt.

Instructions:

• Firstly, wash the pigeon thoroughly with some ginger and alcohol to remove the odor, then rinse with clean water.
• Marinate the pigeon meat with 1 tablespoon of salt and 1 tablespoon of seasoning powder for 30 minutes.
• Soak the black beans in water for 3 - 4 hours, if not soaked beforehand, the beans will take a long time to cook.
• Arrange a layer of mugwort leaves at the bottom of the pot, then place the pigeon on top and spread the black beans over it, finishing with another layer of mugwort leaves on top. Then pour water into the pot, cover, and simmer on the stove.
• Simmer for about 40 minutes, until the pigeon meat is tender, flavorful, and cooked through. Serve the stewed pigeon in a bowl and enjoy.