Pigeon Congee
The Search for Better Taste – Pigeon Congee
Pigeon congee is made by cooking shiitake mushrooms together with pigeon meat. Although it seems simple at first glance, the key to the perfect texture and freshest taste lies with the cooking time – be sure to boil until the meat and rice become soft and pulpy. Pigeon meat can give off a foul odor when cooked, and the yellow rice wine is essential for eliminating this smell.
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Ingredients
- 5 ⅓ ounces (150 grams) pigeon meat
- 1/2 cup (100 grams) Thai jasmine rice
- 2 fresh shiitake mushrooms
Seasonings
- yellow rice wine, as needed
- salt, as needed
- chicken stock, as needed
- pepper, to taste
- coriander leaf, to taste
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Clean approximately 10 ½ ounces (300 grams) of pigeon meat; cut into small pieces and add into a bowl. Add yellow rice wine and stir evenly by hand; allow to marinate for around 30 minutes.
- Rinse clean the Thai jasmine rice. Add water so that the rice is fully covered and allow to soak for around 30 minutes.
- Wash the mushrooms and cut into strips.
- Strain the water used in soaking the rice into a pot, adding more water if needed. Bring to boil. Pour in the pigeon meat and continue to cook, occasionally removing any foam from the surface of the water.
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