How to Make It
Step 1
Wash the pigeon and marinate with spicy salt for 20 minutes. Boil water in the wok and poach the pigeon for 1 minute. Glaze the pigeon skin with coating water, then air-dry it for 3 to 4 hours.
Step 2
Heat up oil at 65°C in a bowl and soak the pigeon in it. Place the pigeon in an oven* and bake for 2 hours and 15 minutes at 65°C. Take the pigeon out and let it cool down.
Step 3
De-bone the pigeon and keep the bone aside. Coat the pigeon with corn starch and stuff with shrimp paste. Heat up oil in wok, pan-fry the pigeon until it turns golden brown and the shrimp paste is well cooked. Cut the pigeon into four pieces and place on a plate as one piece.
Step 4
Steam the Chinese yam and then place it beside the pigeon.
