Mains Protein Recipes

Eight Treasure Pigeon

For ambitious home cooks, try this modern version of Eight Treasure Duck using pigeon. This is a highly technical recipe – you’ve been warned.

Recipe by K. K. Chan, chef-owner at Solo.

*Featured in Crave’s Issue 83, May 2017


3 hours

(Serves 1)

1 pigeon (deboned)
1 tsp oyster sauce
1 tsp Shaoxing wine
1 tsp soy sauce
1/2 tsp sugar
1 tsp salt and pepper

10g Jinhua ham
10g dried shrimp
2 pcs morel
20g bamboo shoot
20g white fungus
20g Tibetan fungus
20 pcs mushrooms
20g bamboo fungus
5g dried tangerine peel

2 shallots
4 garlic cloves
2 slices ginger
2 sprigs spring onion
5g Chinese cinnamon
1 star anise
2 bay leaves
250ml water
1 tbsp Shaoxing wine
1/2 tbsp rock sugar
1/2 tbsp soy sauce
1/2 tbsp dark soy sauce


1. Prepare the pigeon

  • Wash the boneless pigeon, before drying inside and out. Rub peppered salt inside the bird and leave it to marinate.

 2. Prepare the stuffing

  • Dice the stuffing ingredients and stir-fry with oyster sauce and sugar until there are no juices left in the pan. Remove from heat and cool.

 3. Blanch the pigeon

  • Turn the pigeon inside out and blanch it in water for one minute. Remove and pat dry. Boil a pot of water and carefully submerge the pigeon in water for 10 seconds until the bird inflates like a balloon.

4. Stuff the pigeon

  • Turn the pigeon back as normal, stuff the pigeon with the stuffing ingredients, seal it up with cooking pin. Take the pigeon out and thoroughly wipe down the skin. Coat the skin in a mixture of Shaoxing wine and soy sauce.

5. Fry the pigeon

  • In a heated pot of oil, deep-fry the pigeon for one minute.

6. Make the sauce

  • Cook sauce ingredients in a pot until thickened. Cook the pigeon for one hour in the sauce, until roughly half of the sauce is left. Serve in the sauce.


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