Cantonese-style Grilled Pigeon

Ingredients

In this Cantonese adaptation of Piccioni all spiedo, the Italian dish is transformed by incorporating Cantonese flavors and cooking techniques. The original Italian recipe typically uses herbs like rosemary and thyme, while the Cantonese version introduces ginger, garlic, and soy sauce for a more aromatic and savory profile. Additionally, the Italian dish is usually roasted in the oven, whereas the Cantonese version involves grilling the pigeon to achieve a crispy skin. We alse have the original recipe for Piccioni all spiedo, so you can check it out.

• 4 pigeon, cleaned and gutted 4 pigeon, cleaned and gutted
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons oyster sauce (30ml) 2 tablespoons oyster sauce (30ml)
• 1 tablespoon hoisin sauce (15ml) 1 tablespoon hoisin sauce (15ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper, to taste Salt and pepper, to taste
• Steamed rice, for serving Steamed rice, for serving
• Stir-fried vegetables, for serving Stir-fried vegetables, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 40g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, oyster sauce, hoisin sauce, honey, minced garlic, grated ginger, five-spice powder, sesame oil, salt, and pepper.
2. 2.
   Place the cleaned pigeons in a shallow dish and pour the marinade over them. Ensure the pigeons are well coated. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the pigeons from the marinade and let any excess marinade drip off.
5. 5.
   Grill the pigeons for about 10-12 minutes per side, or until the skin is crispy and the meat is cooked through.
6. 6.
   Remove the pigeons from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Cantonese-style grilled pigeons with steamed rice and stir-fried vegetables.

Treat your ingredients with care...

• Pigeon — Ensure the pigeons are properly cleaned and gutted before marinating. If pigeon is not available, you can substitute with Cornish game hen or quail.
• Five-spice powder — If you don't have five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• To achieve a crispy skin, make sure to pat dry the pigeons before marinating.
• Baste the pigeons with the marinade while grilling to enhance the flavors.
• If using a charcoal grill, add soaked wood chips to create a smoky flavor.
• For a spicier kick, add a dash of chili sauce or chili flakes to the marinade.
• Serve the grilled pigeons with a side of plum sauce for an extra burst of flavor.

Serving advice

Serve the Cantonese-style grilled pigeons hot, accompanied by steamed rice and stir-fried vegetables. Garnish with fresh cilantro or green onions for added freshness.

Presentation advice

Arrange the grilled pigeons on a platter, placing them upright with the legs crossed. Drizzle some of the marinade over the pigeons for a glossy finish. Surround the dish with vibrant stir-fried vegetables to create an appealing contrast of colors.