Ingredients
1 pigeon, 200 g (about 7 oz) Chinese broccoli, and carrot flowers to taste.
Seasonings
Garlic, ginger, salt, MSG, cooking wine, oyster sauce, sesame oil, white pepper, and water starch, each to taste.
Instructions
1. Cut the Chinese broccoli into sections, score a crosshatch pattern twice on each piece, then soak in water until they curl up; remove the meat from the squab, trim off any fat, and slice into breast fillets, season with salt and MSG, then stir-fry briefly and arrange on a plate; cook the squab breast fillets in oil heated to about 140°C (284°F) until just done.
2. Leave a small amount of oil in the wok, add minced garlic, sliced ginger, and sliced carrot, then return the pigeon breast. Splash in cooking wine, oyster sauce, sesame oil, white pepper, and a cornstarch slurry. Finish with a drizzle of oil for shine, then pour over the blanched Chinese broccoli stems to serve.