Clean pigeons thoroughly, remove any internal organs (if not already done), rinse under cold water, and pat completely dry with paper towels. Trim off excess fat around the neck and cavity.
Bring a large pot of water to a rolling boil. Carefully immerse each pigeon into the boiling water for 10-15 seconds. This tightens the skin. Remove and pat dry again.
In a small bowl, mix five-spice powder, fine sea salt, white pepper powder, and Shaoxing wine. Rub this mixture evenly inside the cavity of each blanched pigeon. Insert ginger and green onions into each cavity.
In a heatproof bowl, combine Chinese red vinegar, maltose, and boiling water. Stir well until the maltose completely dissolves and the mixture is smooth. If using, add Chinese rose wine.
Hang the pigeons using S-hooks or place them on a rack over a baking tray. Ladle the prepared glaze evenly over the entire skin of each pigeon, making sure to coat all sides. Let the pigeons air dry for at least 4-6 hours, or overnight in a cool, well-ventilated area, or in a refrigerator with a fan blowing gently on them. This step is crucial for crispy skin.
Preheat oven to 200°C (400°F). Place the dried pigeons breast-side up on a rack over a baking tray. Roast for 20 minutes.
Reduce oven temperature to 180°C (350°F). Continue roasting for another 25-35 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 74°C (165°F). For extra crispiness, you can lightly brush with oil during the last 10 minutes (not included in ingredients structured).
Remove the roasted pigeons from the oven and let them rest for 5-10 minutes before carving and serving. This allows the juices to redistribute, keeping the meat tender.
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