Ingredients
250 g pigeon meat, 50 g Chinese yam powder, 5 eggs.
Seasonings
500 g (about 1 lb) vegetable oil for deep-frying, 25 g (about 3 tablespoons) pea starch, 10 g (about 2 teaspoons) Shaoxing wine, 10 g (about 2 teaspoons) light soy sauce, 0.5 g (a pinch) MSG, 3 g (about 1 teaspoon) Sichuan peppercorns, 4 g (about 3/4 teaspoon) salt.
Instructions
1. Rinse the pigeon meat, remove the skin, score it in a crosshatch pattern, and cut into 3 cm (about 1.2-inch) cubes. Place in a bowl and marinate with cooking wine, soy sauce, and MSG. In a separate bowl, mix egg whites with Chinese yam powder and bean starch to form a batter. Add the batter to the marinated pigeon meat and toss to coat evenly.
2. Heat the vegetable oil to 350°F (180°C), then remove from heat and add the battered pigeon meat pieces one by one, stirring with a spoon to ensure even cooking; once the batter sets, remove the pieces and trim off any uneven edges.
3. Place the wok over high heat. Once the oil temperature has risen, add the pigeon meat and fry a second time until golden brown. Remove, drain the oil, and arrange on a serving plate. Sprinkle with Sichuan peppercorn salt and serve. This dish features a golden color, crispy skin with tender meat, and a rich aromatic peppercorn flavor. It also helps replenish qi, strengthen the spleen, nourish the kidneys, and quench thirst.