If anyone has ever enjoyed hot pot made with pigeon, they certainly cannot forget the delicious and appealing taste. Today, let’s join TasteVN to the kitchen to learn 2 ways to make this refreshing and fragrant dish with simple, easy-to-follow recipes!
1. Pigeon Hot Pot
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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Pigeon Hot Pot Serves 4 people
Pigeon 2 birds Enoki mushrooms 50 gr Fresh shiitake mushrooms 50 gr Shallots 2 bulbs Green onion 1 stalk Broth 2 liters Carrot 1/2 piece Corn 1/2 ear Codonopsis root 20 gr Goji berries 20 gr Red dates 30 gr Egg noodles 500 gr Cooking oil 2 tablespoons Accompanying greens a little (Mung bean sprouts/ cabbage/ as preferred) Common spices a little (Salt/ sugar/ seasoning)
How to choose fresh ingredients
How to choose fresh pigeons
- To buy fresh pigeons, press on the meat under the wings; if the meat is thick and firm, it is a good one.
Choose pigeons with soft breast meat. The skin should have a pinkish color, look fresh and not pale.
Additionally, you should select pigeons that are of moderate size, not too big or too small, with firm meat.
You should not choose pigeons that have pale skin, a bad smell, or soft, mushy meat as these are low-quality birds.
How to choose fresh carrots
- Choose carrots that are of moderate size, straight and tapered towards the tail, with smooth skin, firm to the touch, and slightly hard. Additionally, the carrots should have a bright orange color, and the leaves should be fresh and green, tightly attached to the carrot.
- Do not choose carrots that have wilted tops, damaged bodies, ooze, or show dark spots, and feel soft when pressed.
- Avoid choosing carrots that have large, thick leaves or stems at the base and shoulders, as these are older carrots, which will have more fibers and fewer nutrients.
How to choose fresh bitter melon
- Choose bitter melons that have many tiny veins, as they are safer and less likely to be treated with chemicals and fertilizers. Bitter melons with large, swollen bodies, glossy skin, and a deep green color are often treated with growth stimulants.
- You should choose bitter melons that have unblemished skin, are not bruised, feel firm when held, and are not soft or mushy with even color on the outside.
- To obtain the best quality bitter melons, you should buy them from reputable stores, supermarkets, or large markets.
How to make Pigeon Hot Pot
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Prepare the ingredients
For the water spinach and napa cabbage to accompany the hot pot, cut off the stems, discard any damaged leaves, then wash thoroughly with water and let drain, cutting into bite-sized pieces.
Peel the carrot, wash it clean, let it drain, and then slice it thinly. Cut the corn into pieces.
For the enoki mushrooms and shiitake mushrooms, cut off the stems, then soak them in diluted saltwater for 5 – 7 minutes, then rinse with water 2 – 3 times and let drain.
Wash the green onion and slice it thinly, peel the shallots and slice them thinly. Blanch the egg noodles in boiling water for about 2 – 3 minutes, then remove and let drain.
Ask the vendor to clean the pigeon, then rub it with salt and rinse it with clean water, followed by cutting it into bite-sized pieces.
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Make the hot pot broth
Place a pot on the stove over medium heat, add 2 tablespoons of cooking oil. Wait for the oil to heat up, then add shallots and green onions to sauté until fragrant.
When the shallots are fragrant, pour in 2 liters of broth, carrots, corn, codonopsis, goji berries, red apples, and bring to a boil, then reduce the heat and simmer for another 10 minutes.
Season with 4 tablespoons of sugar, 2 tablespoons of seasoning powder, and 1 tablespoon of salt. You can adjust the seasoning to suit your family’s taste.
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Completion
When ready to eat, place the pigeon into the pot and cook for about 5 minutes until cooked, then add shiitake mushrooms, enoki mushrooms, and accompanying vegetables, and enjoy.
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Final Product
A steaming pot of pigeon hot pot, when eaten, you will feel the pigeon meat is sweet and tender, well-seasoned, with fresh vegetables and mushrooms.
Indeed, this is a hot pot dish with a very delicious and nutritious flavor, let’s show off your cooking skills to treat the whole family!
2. Pigeon Mushroom Hot Pot (Recipe shared by a user)
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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Pigeon Mushroom Hot Pot (Recipe shared by a user) Serves 6
Pigeon 4 birds (prepared) Minced meat 50 gr Pork sausage 20 gr Dried shiitake mushrooms 1 pack Fresh oyster mushrooms 1 pack Mini chicken thigh mushrooms 1 pack Bok choy 350 gr (about 2 bunches) Lotus seeds A little Lotus root 2 roots Ginseng soup seasoning 1 pack White wine 1 tablespoon Soy sauce 2 tablespoons Rock sugar 1 tablespoon Cooking oil 500 ml Vegetable seasoning 1 tablespoon Common seasoning A little (Salt/ seasoning powder/ ground pepper)
How to Prepare Pigeon Mushroom Hotpot (Recipe Shared by Users)
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Prepare the Ingredients
After purchasing the pigeon, to eliminate the fishy smell, wash it thoroughly with salt water mixed with 1 tablespoon of rice wine, then rinse with clean water and let it drain.
Next, mix ground meat and sausage with 1 teaspoon of seasoning and 1/4 teaspoon of ground pepper.
Soak dried shiitake mushrooms in water for about 20 – 30 minutes until soft, then chop them finely and mix with the ground meat and sausage mixture.
After that, wash the chicken thighs, oyster mushrooms, and bok choy thoroughly and let them drain.
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Fry the Pigeon
Stuff the mixed ground meat into the belly of the pigeon and use a skewer to secure it as shown.
Next, heat a pan on the stove and add oil to about half the pan, over medium heat. When the oil is hot, add the pigeon and fry for about 20 – 30 minutes until it is firm and golden, then turn off the heat.
Tip: Frying the pigeon before stewing helps prevent the skin from cracking, keeping it delicious.
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Cooking pigeon mushroom hot pot
You put the ginseng seasoning packet into the pot and add 2 liters of water.
Then, you add lotus seeds, lotus root, and fried pigeon along with 1 tablespoon of vegetable seasoning, 2 tablespoons of soy sauce, 1 teaspoon of rock sugar and boil on high heat for about 30 minutes.
When the water boils, you add shiitake mushrooms, chicken thigh mushrooms, and bok choy that have been prepared and cook for an additional 3 minutes. Finally, you adjust the seasoning to taste and turn off the heat.
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Finished Product
The hot pot broth is fragrant, rich, and has a sweet, clear taste from the ginseng soup. The pigeon meat is tender and firm, combined with the well-seasoned filling inside that is very tasty.
Additionally, there are delicious lotus seeds and crunchy lotus roots alongside fresh mushrooms and vegetables, making it very refreshing and nutritious. The best way to enjoy this dish is with egg noodles or vermicelli!
Product Information
- You can use the Delites CBR35-80 electric hot pot 3.5 liters with a capacity of 3.5 liters suitable for a family of 4-6 people, cooking a lot of food at once.
- Large heating plate with high power of 1300 W, helps food cook faster, making cooking easier.
- The pot’s interior with a thick honeycomb design is scratch-resistant, limits sticking and burning, easy to clean after use, and safe for health when used.
- The electric hot pot, besides its main function of cooking hot pot, can also be used for frying, steaming, boiling, making soups, cooking rice, etc.
Hope that with the 2 ways to make pigeon hot pot that TasteVN just shared will help you add more attractive recipes to your collection. Wishing you success in your cooking!
