Ingredients
Pigeon meat 250 g (about 1/2 lb), water chestnuts 160 g (about 5.6 oz), winter bamboo shoots 75 g (about 2.6 oz), 2 rehydrated shiitake mushrooms, 1 egg white, and clear broth as needed.
Seasonings
85 g chopped scallions, 20 g Shaoxing wine, 500 g lard, salt and water chestnut starch to taste.
Instructions
1. Cut the pigeon meat into small cubes, toss with a mixture of salt and rice wine, then coat with beaten egg whites, and finally dredge in water chestnut flour.
2. Heat the lard in a wok over medium-high heat, quickly flash-fry the pigeon meat in the oil, then pour it into a strainer to drain off the excess fat.
3. Finely dice the bamboo shoots, black mushrooms, and water chestnuts, then briefly stir-fry them with scallions in the same hot oil used for the pigeon; immediately prepare a thin slurry by mixing clear broth with salt and water chestnut starch, pour it into the pan to thicken, then add the diced pigeon meat and quickly stir-fry a few times before serving.