Microwave Teriyaki Soy Sauce King Pigeon

Name: Microwave Teriyaki Soy Sauce King Pigeon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 (20 days old) squab; 30g Teriyaki; 3 teaspoons Steamed Fish Soy Sauce; 1 teaspoon sesame oil; 2 teaspoons Cooking Wine; Some Black pepper

by Xiancao'er

4.6 (1)

Favorite

2

Difficulty

Normal

Time

30m

Serving

2

When I signed up for the barbecue contest, it happened that a few pigeons had just hatched in my family. I told LG to help me fatten up a bit. I roasted and ate it!

The remaining roasting ingredients for the roast chicken are just enough to roast a pigeon. Add steamed fish soy sauce, cooking wine, sesame oil, and pepper to make the sauce, and marinate the pigeon with roasting ingredients. Not to mention, it tastes great. The soy sauce, pepper, and teriyaki sauce are perfectly combined with the freshness and tenderness of the pigeon. It is really a treat to eat..."

Ingredients

1 (20 days old) Squab
30g Teriyaki
3 teaspoons Steamed Fish Soy Sauce
1 teaspoon Sesame Oil

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2 teaspoons Cooking Wine

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Some Black Pepper

Microwave Teriyaki Soy Sauce King Pigeon

1. One squat pigeon has its feathers removed.

2. Prepare Japanese-style grilling ingredients.

3. Prepare cooking wine and sesame oil.

4. Prepare steamed fish soy sauce and black pepper.

5. The squab is cleaned of internal organs and fine fluff.

6. Put the pigeon in a bowl, add teriyaki sauce, steamed fish soy sauce, cooking wine, pepper, sesame oil, and knead well.

7. Put it into a fresh-keeping bag and marinate overnight.

8. For the marinated pigeon, stuff the legs of the pigeon into the belly, wrap it in tin foil, and put it in the microwave. Microwave grill on high heat for 4 minutes; flip it a bit and bake for another 3 minutes. Remove the tin foil, microwave for 3 minutes, turn it over, and bake for another 2 minutes.