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Recipe by: hasni
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one young pigeon
200g cabbage mustard stalks
crushed garlic
finely chooped ginger
bamboo shoot tops
Cut the cabbage mustard stalks into sections, score crosswise twice and soak in water. Pick out the meat from the pigeon, slice and steep for 20 minutes in salt, MSG, corn starch, and flour.
Scald, then stir-fry the cabbage mustard, add soup, salt, and MSG, pile the stalks on a plate.
Fry the pigeon meat in 40% heated oil until done.
Leave a little oil in the pan, put in garlic, ginger, bamboo shoot tops, then drop in the pigeon meat, stir fry, add soup-stock, MSG, oyster il, sesame oil, pepper and sornstarch solution, sprinkle in a little oil and pour the mixture over the stalks.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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