Pigeon meat has long been considered a nutritious food often prepared into soups that help to nourish health. Today, let’s join TasteVN in the kitchen to learn 2 delicious and flavorful ways to make braised pigeons with wormwood!
1. Braised Pigeon with Wormwood
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Preparation
10 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Braised Pigeon with Wormwood For 2 people
Pigeon 2 birds (about 500 gr) Wormwood 300 gr Fresh lotus seeds 200 gr (or 100 gr dried lotus seeds) Red dates 100 gr Salt/ seasoning a little
How to Prepare Stewed Pigeon with Mugwort
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Prepare Ingredients
Buy pigeons, clean the feathers, then use a knife to open the belly and remove the internal organs, and rinse the pigeon with water.
Next, to eliminate the fishy smell of the pigeon, rub salt onto its body, and finally rinse it well with water and let it drain.
How to Remove the Fishy Smell from Pigeon Feathers
- Method 1: Use a little salt, pepper, crushed ginger, and some white wine to rub for about 15 minutes, then rinse thoroughly.
- Method 2: Dissolve vinegar and salt in a ratio of 2:1, then apply it all over the pigeon, rubbing multiple times, and then rinse thoroughly with clean water.
- Method 3: Rub a few slices of lemon with a little salt onto the pigeon, then rinse thoroughly with cold water.
Pick the young parts of the mugwort, discard any worms or wilted leaves, then wash it clean and let it drain.
Wash the red dates and lotus seeds clean and let them drain.
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Marinate the Pigeon
Marinate the pigeon with 1/4 teaspoon of salt and 1/4 teaspoon of seasoning powder, rub it evenly and let it sit for about 5 minutes for the pigeon to absorb the spices.
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Stuff the ingredients into the pigeon
Next, you divide the portion of wormwood leaves in half, using one portion to stuff inside the pigeon’s belly, while the remaining part is placed underneath the bowl.
Place the stuffed pigeon on the bowl of wormwood, add more red algae and lotus seeds around the bowl, and add a cup of water to the bowl.
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Stew the pigeon
You place a steaming pot on the stove, add 1 liter of water and bring it to a boil, then place the bowl with the pigeon into the steamer, cover it, and steam over medium heat for about 30 – 35 minutes until the pigeon meat is tender, then turn off the heat.
Tip: If you don’t have a steaming pot, you can use a regular pot to place the bowl with the pigeon in, add water up to about 1/2 of the bowl, being careful not to let the water overflow into the bowl, and proceed to stew.
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Final Product
The braised pigeon with mugwort will have a very appealing color and the enticing aroma of mugwort and red dates once completed.
The pigeon meat is tender, sweet, and slightly chewy, combined with the refreshing sweetness of red dates, the delicious flavor of mugwort with its distinctive taste, and the creamy lotus seeds. This is a nutritious stew for you to nourish your whole family!
2. Braised Pigeon with Mugwort (Recipe shared by a user)
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Braised Pigeon with Mugwort (Recipe shared by a user) For 4 people
Pigeon 1 bird Mugwort leaves 100 gr Red dates 5 fruits Fresh lotus seeds 100 gr (you can use 50gr of dried lotus seeds if preferred) Goji berries 15 gr Ginger 1 piece Shallots 1 bulb Rice wine a little Fish sauce 1 tablespoon Salt seasoning powder 1 teaspoon Salt a little
How to Prepare Stewed Pigeon with Mugwort (Recipe shared by users)
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Prepare the Pigeon
To eliminate the unpleasant smell of the pigeon, after purchasing, you should clean off all the feathers and then rinse with alcohol and salt.
Next, turn on the gas stove and heat the pigeon until all the fine feathers are gone and the outer skin tightens.
Tip: To make the pigeon skin crispy and the stew fragrant, you should heat the pigeon on the gas stove before cooking.
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Preparation of other ingredients
Wormwood leaves should be picked, washed clean, and drained. Red dates and goji berries only need to be washed and soaked for about 10 – 15 minutes until soft.
Dry lotus seeds should be rinsed with water and soaked overnight, then boiled for about 10 minutes over medium heat until soft. Turn off the heat and drain.
Shallots and ginger only need to be peeled and sliced.
Tip: To save time, you can use fresh lotus seeds as they can be added directly without soaking and boiling first.
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Stewing the pigeon
Place the wormwood at the bottom of the pot, then layer the pigeon, goji berries, ginger, shallots, red dates, and lotus seeds around the pigeon.
Next, add 1 teaspoon of seasoning powder, 1 tablespoon of fish sauce, then pour boiling water to cover the pigeon and close the pressure cooker lid.
Finally, adjust to stew for 15 minutes, then let it sit in the pot for another 5 – 10 minutes before scooping it into a bowl and enjoying it while it’s still hot.
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Final Product
The stewed pigeon with mugwort can be enjoyed with fresh noodles or pasta, both are delicious. The mugwort is stewed to a sweet fragrant flavor.
When eating, you will feel the tender and sweet pigeon meat blending with the rich stew flavored with red dates, goji berries, ginger, and shallots. The lotus seeds are stewed soft, sweet, and creamy.
How to choose fresh and delicious pigeons
- If you buy pre-prepared pigeons, you should choose those that look fresh, with pink skin that is not pale.
- If you buy live pigeons, you should choose pigeons that are 10 to 15 days old because the meat at this stage will be tasty and have a lot of protein, providing the most nutrients.
- When buying, you should lift the pigeon’s wings and gently press with your hand; if the meat feels thick, it indicates a good-quality pigeon. Additionally, press on the breast area to check if the breast meat is tender; the softer this meat is, the better the pigeon will taste.
- Do not choose pigeons that are pale, have a bad smell, or have soft and mushy meat that is not firm. Also, you should avoid choosing pigeons that are too small or too large, as their meat will not be as delicious as those of moderate size.
How to choose fresh and delicious wormwood
- When buying, you should choose young wormwood leaves that are light green on top and dark green underneath.
- Do not choose wormwood leaves that are too dark green or overly lush, as they are very likely to have been sprayed with growth chemicals, which are not good for consumption.
- Additionally, you should select wormwood that is not wilted, yellowing, or lacking vitality.
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So we have successfully completed 2 super delicious and nutritious dishes of stewed pigeon with wormwood for the whole family. Hope the instructions above are helpful in successfully preparing this dish!
