Ingredients:

1 pigeon; 1 tsp five spiced powder

Spiced sauce:

2 star anises; 2 fennel seeds; 1 slice cinnamon bark; 1/3 cup light soy sauce; 2 tbsp dark soy dauce; 3 tbsp wine; 2 slices ginger; 1 spring onion; 1 1/2 tbsp crushed rock sugar or granulated sugar; 3 cups water

Method:

1.Prepare and remove claws of pigeon. Wash and parboil in boiling water for 10 minutes. Drian well. Rub five spiced powder inside pigeon and marinate for half an hour.

2.Prick through pigeon��s eyes to prevent oil from splashing during deep-frying.

3.Heat up 1 tbsp of oil in saucepan. Saute ginger and spring onion. Add in spiced sauce. Bring to boil. Add in pigeon and simmer over low heat, uncovered, for about 35 minutes until cooked. Turn evenly and pour sauce inside pigeon during cooking.

4.Remove pigeon from sauce. Drain well. Deep-fry in hot oil for a while. Drain and chop into pieces. Serve.

* The pigeon is ready to serve after it is cooked in spiced sauce. It is deep-fried to improve the flavour. Left-over spiced sauce can be saved for later use.