Braised Rice with Suckling Pigeon

Braised Rice with Suckling Pigeon

by Xiancao'er

4.6 (1)
Favorite
4

Difficulty

Easy

Time

30m

Serving

3

It’s still the same to clean up the refrigerator stock. Last year, there were still a lot of marinated meat, especially pigeons. I ate it by myself and often forgot to make it.

Ingredients

Braised Rice with Suckling Pigeon

1. Prepare the cured pigeon, potatoes, and green peppers.

Braised Rice with Suckling Pigeon recipe

2. Wash potatoes and green peppers, cut them well and set aside.

Braised Rice with Suckling Pigeon recipe

3. Cut the ginger and garlic and set aside.

Braised Rice with Suckling Pigeon recipe

4. Wash the cured pigeon, put it in a rice cooker, add an appropriate amount of cold water, and simmer for 30 minutes.

Braised Rice with Suckling Pigeon recipe

5. The milky white stewed in the soup, add ginger and garlic.

Braised Rice with Suckling Pigeon recipe

6. Pour the potatoes and simmer for 10 minutes.

Braised Rice with Suckling Pigeon recipe

7. Wash the rice, pour it into the rice cooker, cover and transfer to the rice cooking stall.

Braised Rice with Suckling Pigeon recipe

8. Cook the rice, add green pepper, and simmer for 5 minutes.
The cooked rice, mix well, and serve in a bowl.

Braised Rice with Suckling Pigeon recipe

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