Processing

45 minutes
Difficulty

Medium

Pigeon is a nutritious and attractive food with many delicious processing methods. Today, TasteVN will introduce you to fried pigeon cooked with five spices in crispy, flavorful oil, so let’s get into the kitchen and make it right away!

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1 Preparing the pigeon

2 Cooking pigeon with ingredients

3 Frying the pigeon

4 Frying the mac mat leaves

5 Final product

Ingredients for Pigeon cooked with five spices in oil Serves 4 people

Pigeon 3 birds Chili 9 pieces Mắc mật 20 leaves Cinnamon 25 gr Cardamom 25 gr Lime 5 leaves Malt 100 gr Vinegar 80 ml Lemongrass 2 stalks Clove 25 gr Ginger 1 piece White wine 2 tablespoons Soy sauce 5 tablespoons Five spice powder 2 tablespoons Salt powder 3 tablespoons MSG/sugar a little Cooking oil 1.5 liters

How to choose fresh ingredients

How to choose fresh pigeons

You should choose pigeons that are still fresh, with pink skin that is not pale.
When buying, lift the bird’s wings and press with your hand; if the meat is thick, it is fresh.
If you press on the breast and it feels soft, that means the pigeon is very delicious.

Information about Mac Mat leaves

Mac Mat leaves, also known as mountain pink, are leaves from a small tree that usually grows on limestone mountains. Mac Mat leaves are commonly found in northeastern mountainous regions such as Cao Bang, Bac Kan, Lang Son, Tuyen Quang,… Mac Mat leaves are often used as a distinctive spice in grilled or braised meat dishes.
You can buy Mac Mat leaves at reputable, clean markets, grocery stores, or on reliable e-commerce websites.
Additionally, you can find Mac Mat leaves or cinnamon, cardamom at supermarkets, traditional medicine shops, or shops specializing in traditional spices.

Ingredients for roasted five-spice pigeon with oil

How to prepare Roasted Five-Spice Pigeon with Oil

1

Preparing the pigeon

After buying the pigeon, first clean the feathers and then wash it thoroughly with water.

Next, to eliminate the fishy smell, use white wine mixed with a few slices of fresh ginger and rub it on the bird’s body, then rinse with water and let it dry.
2

Cooking pigeon with ingredients

Put 3 liters of water into a pot with 5 tablespoons of soy sauce, 3 tablespoons of seasoning powder, 1 tablespoon of monosodium glutamate, 2 tablespoons of sugar, 80ml of vinegar, 25gr of cinnamon, 25gr of star anise, 25gr of cardamom, minced ginger, cut lemongrass, 9 chili peppers, 2 tablespoons of five-spice powder, and 100gr of malt extract.

Then, bring the water to a boil, stir well until the malt dissolves, then add the pigeon, cover the pot, and cook on high heat for 15 minutes.

After 15 minutes, remove the scum to make the dish tastier, then turn off the heat.
3

Frying the pigeon

Put 1.5 liters of cooking oil into a pan and heat it up, then add the pigeon and fry on high heat for 3 minutes, then flip it over and fry for another 3 minutes until the pigeon is golden and crispy, then remove it.

After that, cut off the head, feet, and wings of the pigeon, then cut the body in half and into 3 pieces.

Tip: You should not fry the pigeon for too long as it will make the meat dry, losing its quality and taste.
4

Frying the mac mat leaves

Add 20 branches of mac mat leaves into the pan that has fried quail, fry for 10 seconds on high heat and then take them out to avoid burning the leaves.

Place the cut pigeon on a plate along with 5 thinly sliced lime leaves and the fried mac mat leaves to complete.
5

Final product

The dish of pigeon roasted with five spices is attractive, crispy and fragrant, with a flavor that is both rich and sweet. This is a dish that is both simple and absolutely delicious.