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Young pigeon in a clay pot with dates, ginseng and lotus seed - Silent Cooking with Simon Xie Hong

1,545 views · Published 8 January 2015 · 9:09 · Indexed 29 October 2026

Channel: wocomoCOOK · 2015 · Howto & Style

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Ingredients:

Young pigeon
rosemary, sage leaves
shallots, ginger
olive oil
dried chili
garlic
cinnamon stick, cloves, bay leaf, juniper berries
star anise, tamarind fruit
Szechuan pepper
rice wine, Fond
ginkgo fruit
lotus seed
chinese dates
young ginseng
salt, honey
soy sauce
pepper
mushroom

00:00 Brush the pigeon and fill it with fresh rosemary, sage leaves, peeled and halved shallots and ginger slices
1:50 Heat the olive oil in a clay pot, add ginger pieces and one peeled half of a shallot, add as well dried chili, garlic, cinnamon stick, cloves, bay leaf, juniper berries, star anise, tamarind fruits, Szechuan pepper, rosemary, sage and chili
04:00 Put the pigeon in the clay pot, pour in rice wine, pour fond and add Ginkgo fruit, lotus seeds, Chinese dates, young ginseng (previously washed), salt, honey, soy sauce, pepper and two mushrooms and cook the pigeon about 45 - 60 min. 
07:16 turn the pigeon and cook briefly to end, season and serve in the clay pot with chopped parsley .

Tip: the ingredients blend for the pigeon is traditionally used in China to strengthen the immune system.

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