4 Ways to Make Delicious and Nutritious Coconut Stewed Pigeon for You to Showcase Your Cooking Skills

Prepare the ingredients

After purchasing the pigeon, first, clean the feathers and internal organs, then rinse thoroughly with water. Next, chop the pigeon into bite-sized pieces.

For the coconut, make three holes in the top of the coconut and pour the water into a steaming bowl. If the coconut is too old and the water is sour, you need to prepare another coconut water for cooking.

Cut the coconut in half and scrape out the coconut meat. Remove the gray-brown skin from the coconut meat to avoid bitterness in the soup. Then, cut the coconut into pieces, thickness depending on your preference. However, do not cut too thick, as it will take longer to stew.

Boil the pigeon

Put a pot of water on the stove, when the water boils, blanch the pigeon in the water for about 1 – 2 minutes. This will help eliminate the odor and make the soup clearer and tastier after steaming the pigeon.

After blanching the pigeon, place it into the steaming bowl containing the coconut water prepared earlier.

Steam the pigeon with coconut water

Add the cut coconut to the steamer along with a little red apple. If you are using dried red apples, soak them in warm water to expand before adding them to the steamer.

Add a little ground pepper and a bit of salt to the pot and then cover it.

Place a new pot of water on the stove, when the water is hot, put the pigeon pot in to steam. Cover and steam the pigeon for about 30 – 50 minutes until the pigeon is soft and has released all its sweet juices.

After steaming, use a cloth to carefully lift the pot out of the pot, and season to taste. Pour the cooked pigeon into a bowl and enjoy.

Final Product

The pigeon is steamed with pure coconut water to help retain its sweet aroma. This pigeon soup is very nutritious; you can cook it to nourish adults or those who are ill, and it will be very beneficial.

Prepare the pigeon

Wash the ginger thoroughly, then cut it into thin slices and place it in a bowl. Add 1 teaspoon of salt and a bowl of water to the bowl, then stir well until the salt dissolves.

Next, check the pigeon you bought and pluck out any remaining feathers. If your pigeon has too much fat, you should cut off some fat to avoid making the soup too greasy.

Then, wash it thoroughly and soak the pigeon in the diluted ginger saltwater mixture for 5 – 7 minutes to eliminate any fishy smell and clean it.

After soaking, rinse the pigeon again with water until clean, then let it drain.

Wash the Chinese herbs to remove any dust that has settled on the ingredients. Let the ingredients drain.

Use a knife to cut the coconut to create a lid, and pour the coconut milk into a bowl to use for steaming the pigeon.

Fried Pigeon

Add a little cooking oil into the pan. When the oil is hot, add the pigeon and fry briefly for about 3 – 5 minutes until the skin is crispy. Turn it regularly to avoid burning the pigeon.

After the skin of the pigeon is crispy, remove the pigeon and turn off the heat.

Stuff the Pigeon into the Coconut

Next, stuff the lotus seeds, red dates, and the herbal seasoning ingredients into the pigeon’s belly. If there’s any leftover, put the excess lotus seeds and red dates into the coconut.

Place the pigeon into the coconut, add 1 tablespoon of rock sugar and 1/4 spoon of salt. Pour the coconut water back into the coconut until it covers the pigeon.

Put a pot of water on the stove, and when the water boils, place the coconut into the steamer and steam for about 2 hours until the pigeon is tender.

During the steaming process, after about 30 minutes, remember to open the lid and wipe off the water that has collected on the lid to prevent it from dripping into the coconut.

After steaming, open the coconut lid, adjust the seasoning to taste, and you can enjoy it right away.

Final Product

Steamed pigeon in coconut has the sweet aroma of the coconut water and the rich delicious taste of pigeon meat. With this recipe, your pigeon will be tender, with a fragrant and fatty flavor blended into the broth. It will surely be incredibly delicious.

Prepare the Ingredients

Clean the purchased pigeons by boiling a pot of water, then briefly dip the pigeons into it to soften the feathers, and then pluck the feathers clean. Next, use a knife to gut the pigeons, remove all the internal organs, and wash the pigeons clean once more.

After washing the pigeons, cut them in half and place them on a rack to drain. You can use paper to absorb some of the excess water.

Wash the carrots, peel off the skin, then cut them into flower shapes or round shapes as desired.

Wash the green onions, cut off the roots, and chop them finely. Cut the coconut and pour the coconut water into a bowl for braising.

Lightly Fry the Pigeon

Put a little oil in the pan, when the oil is hot, add the pigeon to fry it lightly. This will help the pigeon meat firm up and reduce the odor as well as make the pigeon more delicious when braising.

Fry the pigeon for about 5 minutes, turning regularly to avoid burning it. Next, add half of the chopped green onions to sauté with the pigeon for about 2 minutes, then turn off the heat.

Pigeon stew with coconut water

Pour the coconut water into a pot, add red apples and carrots, then turn on the stove to medium heat to bring the coconut water and red apples to a boil.

When the coconut water boils, add the pigeon along with the briefly sautéed onions and simmer on low heat. Stew the pigeon for 30 minutes until it is tender and flavorful.

When the pigeon is tender, season with seasoning powder, salt, and monosodium glutamate to taste, then turn off the heat. Add the remaining chopped onions to the pot, scoop into a bowl, and enjoy immediately.

Final product

The stewed pigeon is fragrant and tender, with delicious meat blended with the rich, sweet broth. You can enjoy this soup with noodles or rice, both are equally delicious.

Prepare Ingredients

You should buy pre-processed pigeon meat, and after purchasing, it’s best to wash it thoroughly with salt and water to clean it completely.

Peel the corn, wash it clean, and cut it into small pieces. Soak the mushrooms in water to expand evenly; for this dish, you should leave the mushrooms whole and not cut them into smaller pieces.

Cooking

Put a pot on the stove, add a little oil and sauté shallots until fragrant, then pour in the water from 2 coconuts, adding jujube, goji berries, codonopsis pilosula, and corn into the pot to boil. When the water boils, season with a little sugar, seasoning, and salt to adjust to the taste of the diners. After that, add the pigeon meat and shiitake mushrooms to stew on low heat for about 1 hour until the meat is tender.

Once cooked, you can place the pigeon meat and other ingredients into the coconut and steam it for about 1 – 2 hours. You can eat it right away or steam it longer, which is a matter of personal preference.

Final Product

Once the pigeon is stewed, the meat is tender and rich, and thanks to the medicinal ingredients, the broth has a distinctive aroma and flavor. This is a dish suitable for nourishing health.