1 pigeon, some ginger, some spring onion, some shallot, 1/2 cup of chicken soy marinade, 1.5 cup of water, 1 whole star-anise, some Shaoxing wine, 2T oil, some sesame oil, some coriander.
1. Discard the innards of pigeon; Rinse; Blanch in boiling water for 20 seconds so as to drain the blood; Remove and immediately rinse in running water; Drain; Rub a little Shaoxing wine on the inside and outside of the pigeon.
2. Rinse and slice ginger; Rinse and cut spring onion into sections; Rinse and slice shallot; Rinse and cut coriander into sections.
3. Heat a wok with 2T oil over a high heat; Stir-fry ginger, spring onion and shallot over a low heat till fragrant; Add 1/2 cup of chick