Recipes

Pigeon with Pleurotus in First Extract Light Soy Sauce

Ingredients

Frozen Pigeon (or Frozen Chicken) 390g, Pleurotus 150g, Sliced Ginger 8pcs, 2 Stalks of Spring Onion (cut into sections), Minced Garlic 1 tsp

Seasoning

Amoy First Extract Light Soy Sauce 2 tbsp, Sugar 1/2 tsp, Xiao Shing Wine 1 tsp, Water 1/2 cup

Thickening

Corn Starch 3/4 tsp, Water 1 tbsp

Method

Rinse Pigeon or Frozen Chicken, remove head and bottom, cut into pieces.

Cut Pleurotus into slices, boil in hot water with 2 slices of ginger for a while and drain.

Heat pan with 1 tbsp of oil, pan fry pigeon pieces, add in ginger slices and white parts of spring onion and stir. Turn the heat to medium and cook for 5 minutes, add in Pleurotus and stir. Add in thickenings and the rest of the spring onions, stir well and serve.