6 doves, breasted out
2 tsp. sherry or sake
1 Tbsp. soy sauce
1 Tbsp. sesame seed oil
1 Tbsp. oyster sauce
1 tsp. minced ginger
1 Tbsp. minced scallion
1/2 tsp. sugar
dash of pepper
24 Chinese pea pods
24 (7 x 7-inch) squares wax
oil, for deep frying
Bone doves and cut each fillet in half, resulting in 24
pieces. Place doves in a bowl and add marinade ingredients.
(Add sherry or sake first.) Marinate for 1/2 hour to 1 hour.
Snap tips from pea pods and remove strings, wash and
In each square of wax paper, wrap 1 piece of dove and 1
pea pod; seal tightly with envelope fold, making certain
package is tightly sealed.
Heat oil for deep frying; drop in dove packages (6 to 8
at a time). Fry until paper turns brown, about 2 minutes.
Drain and serve hot. Yield: 24 bundles.
Instructions for Breasting Out: Breasting out means to
snap off both wings close to the body. Discard. Pick the
feathers from the breast to expose ridge of breast bone. Using
your thumbs, place 1 thumb on each side of ridge. Press skin
back with your thumb (skin will part). Now, stick 1 thumb into
cavity below breast. Lift breast right out. Discard remaining
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