How to cook crispy and fragrant fried pigeon sticky rice delicious and crunchy

How to make Crispy Pigeon Sticky Rice

• 1

  Cook sticky rice

  Rinse the glutinous rice with clean water 1 – 2 times after purchasing.

  Place a pot of water on the stove and bring to a boil, then add all the glutinous rice, stirring constantly for about 1 minute before quickly draining all the water from the pot. Then lower the heat to the minimum to continue cooking the sticky rice for about 15 – 20 minutes, and when you see the sticky rice is evenly cooked, turn off the heat.

  Tip:

  • Do not let the glutinous rice cook in the water for too long, as the sticky rice will become mushy; the appropriate time is about 1 minute, then quickly drain the water.
  • After draining the water, turn the heat very low to prevent the sticky rice from burning. Regularly rotate the pot to help the sticky rice cook evenly.
  • Open the lid to check the softness of the sticky rice; you can use chopsticks to fluff it and see that the grains are evenly expanded. If it tastes chewy, you can turn off the heat.

  

  

  

  
• 2

  Prepare the pigeon

  After purchasing the pigeon, use white wine to rub it evenly, then wash it thoroughly. Use a knife to cut the pigeon in half lengthwise along the backbone.

  Then use the back of the knife to pound evenly and firmly on the pigeon meat to make the bones softer. After that, use the knife to finely chop both the meat and bones of the pigeon.

  How to eliminate the odor of pigeon meat

  • You can use salt or a mixture of salt with lemon juice, rub it all over the body of the pigeon, then rinse with water 1 to 2 times.
  • Finally, to clean off any remaining down feathers and remove the fishy smell of the pigeon, you can use a gas torch to roast around the body of the pigeon until the skin turns golden.

  

  

  
• 3

  Grind the pigeon meat

  Prepare a grinder, add the previously chopped pigeon meat into it, and grind until very fine.

  

  

  
• 4

  Prepare and boil lotus seeds

  For fresh lotus seeds, after purchasing, remove all the lotus hearts and wash them clean.

  If you have dried lotus seeds, rinse them once in water and soak them in water for about 30 minutes, then take them out and let them drain a bit.

  Put a pot of water on the stove, when the water boils, drop all the lotus seeds into the pot, cover the lid and boil for about 20 – 30 minutes, until the lotus seeds are soft, quickly turn off the heat and take them out.

  Tip: For dried lotus seeds, the longer the soaking time, the better; if you have plenty of time, soak the lotus seeds in diluted salt water for 2 – 3 hours.

  

  
• 5

  Stir-fry pigeon meat

  Add 2 tablespoons of cooking oil to the pan, when the oil is hot, add 1 tablespoon of minced shallots, 1 tablespoon of minced garlic, sauté until fragrant, then add the pigeon meat and stir-fry evenly.

  Season with 1/2 teaspoon of monosodium glutamate, 1.5 tablespoons of sugar, 1 teaspoon of fish sauce, 1/2 teaspoon of seasoning powder, 1 teaspoon of ground pepper, and mix well until the meat is firm and slightly dry.

  Add a whole can of liver pâté and continue to stir-fry evenly, then add the lotus seeds and fried shallots, stir gently to avoid breaking the lotus seeds. When the meat is dry, you can turn off the heat.

  

  

  

  
• 6

  Wrapping the sticky rice

  Add the stir-fried meat into a bowl, mix it together with a little sticky rice, and mix well.

  Use a large piece of plastic wrap to spread out on the table, evenly and thinly spread a bit of sticky rice on top of the plastic wrap. Place a sufficient amount of filling in the middle and carefully wrap the filling inside.

  Use plastic wrap to cover several layers around the sticky rice package, at this point you can use your hands to shape it into a nice round shape for our sticky rice package.

  Tip: It is best to do this right after the sticky rice is cooked; at this time, the sticky rice is still hot, soft, and has a much better adhesive quality for shaping.

  

  

  

  
• 7

  Fried sticky rice

  Place a pan with oil on the stove, heat until boiling, then gently drop the sticky rice package into the oil and fry on medium-low heat. You need to use a ladle to pour the oil evenly over the sticky rice package while frying to help it turn golden brown.

  When one side of the sticky rice is golden brown, flip it over and continue to pour oil evenly until the entire package is golden brown, then it can be removed.

  How to fry crispy sticky rice without oil splatter

  • You should use a deep, high-sided pan and it’s best to use plenty of oil so that the sticky rice package cooks evenly without splattering oil.
  • If you are still afraid of oil splattering on you, you can add a little salt or a few chili peppers to the oil while frying.
  • Wait for the oil to be really hot before dropping the sticky rice package in; you can use chopsticks to touch the bottom of the pan and see small bubbles rising, then you can drop in the sticky rice.

  

  
• 8

  Final product

  The fried sticky rice package is golden brown and visually appealing, crispy on the outside, and encloses a filling of well-seasoned pigeon meat mixed with the soft and fragrant sticky rice. When eaten, it also blends with the sweet and slightly nutty lotus seeds, ensuring that you will love it!