Pigeon over sticky rice

Pigeon over sticky rice

Xôi chim

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

This dish is common in northern Vietnam, along the border to Laos - obviously taking its inspiration from the Laotina dish, Iahp. You can use quail, duck or even chicken in place of the pigeon if it is unavailable, or if you don't have the time to bone it.

Ingredients

Quantity Ingredient
3 large squab pigeons, about 450 g each
vegetable oil, for pan-frying
2 red asian shallots, finely diced
2 garlic cloves, finely chopped
2 lemongrass stems, finely chopped, white part only
1/3 teaspoon sugar
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
1/2 long red chilli, cut into thin rings
3 spring onions, thinly sliced
coriander
2 teaspoons fish sauce
Sticky rice, to serve

Method

  1. Debone the pigeons using a sharp knife. To do this, place the bird on a chopping board, breast side down. Run the knife down both sides of the backbone, cutting through the skin and flesh. Hook your finger in the neck opening, then gently remove the backbone by pulling it towards you.
  2. Next, cut around the rib cage, removing the delicate breast meat. You should now be able to remove the breast bone by placing your finger on each side and pulling it towards you.
  3. Run the knife along the leg and wing bones and pull out the bones. Now very finely dice the pigeon meat and skin.
  4. Place in the refrigerator as you repeat the process with the remaining two birds. (You can freeze the bones for later use in a stock.)
  5. Heat 2 tablespoons oil in a wok or frying pan. When hot, add the shallot, garlic and lemongrass and cook over high heat until fragrant.
  6. Add the pigeon meat, sugar, salt and pepper and stir-fry for 2-3 minutes, ensuring that the ingredients are constantly moving so they will cook evenly and won't stick to the wok.
  7. Lastly, add the chilli, spring onion, coriander and fish sauce and toss to combine.
  8. Remove the wok and serve with sticky rice.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again