Free Chinese Recipes

Ingredients

• 2 fat pigeons
• 1 stick celery
• 3 firm tomatoes
• 1 medium onion
• 2 stalks spring onion
• oil for deep-frying
• 22 ml (1 1/2 tablespoons) lard (use oil if not available)

Sauce:

• 30 ml (2 tablespoons) tangerine juice
• 30 ml (2 tablespoons) soy sauce
• 10 ml (2 teaspoons) lemon juice
• 90 ml (6 tablespoons) stock
• 7 ml (1 tablespoon) sugar

Serve 4

** Free Chinese Recipes **

Method:

1. Chop the pigeons through the bone into quarters, cut the celery slantwise into small segments, the tomatoes into quarters (after pouring boiling water over them and removing the skins), the onion into thin slices, and the spring onions into small segments. Mix the other ingredients together into a cooking sauce.

2. Place the pigeon pieces in a wire basket and deep-fry them in hot oil until brown. Drain and put them aside.

3. Heat the lard in a frying pan with a lid. Add the chopped tomatoes, celery and onions. Stir-fry them together for 3 minutes over a medium heat.

4. Add the sauce. Stir the ingredients together and leave to simmer over a low heat for 5 minutes. Add the pigeon pieces and turn them in the sauce until well covered.

5. Place the lid over the pan firmly, and leave it to cook for 15 minutes over a low heat. Arrange the pieces of pigeon on a well-heated dish for the diners to help themselves.