Ingredients
3 young pigeons (about 550 g total), 25 g garlic sprouts, 10 g dried red chili peppers.
Seasonings
Sichuan peppercorns 5, salt, MSG, cornstarch, soy sauce, and Shaoxing wine each a pinch, chili oil and Pixian broad bean paste each 1 tablespoon, vegetable oil as needed.
Preparation
1. Trim and wash the garlic sprouts, then cut into 3 cm (about 1.2-inch) sections; soak the dried red chilies until soft, wash, remove stems and seeds, and cut into small sections.
2. Kill the pigeon, scald it to remove the feathers, chop off the feet, discard the innards and impurities, rinse clean, then chop into 3 cm (about 1-inch) pieces. Mix with salt, soy sauce, and cooking wine, marinate for 15 minutes, then add starch and toss to coat evenly.
Steps
1. Heat oil in a wok until it reaches 70% hot (about 350°F/175°C), add the pigeon pieces and deep-fry until cooked through and crispy, then remove and drain the oil.
2. Heat chili oil in a wok until hot, then add dried red chili pepper segments and Sichuan peppercorns, stir-frying until fragrant.
3. Add the pigeon pieces and stir-fry, then add salt, soy sauce, cooking wine, and broad bean paste, stirring well until fragrant.
4. Add MSG (or to taste), sprinkle in the garlic chive segments and quickly stir-fry until evenly combined, then remove from heat and plate to serve.