Pigeon sticky rice

Pigeon sticky rice is a specialty of An Dinh commune, Tuy An district. The way to prepare this dish is quite complicated. The main ingredient that makes this specialty dish is pigeon. Pigeons are often chosen as young pigeons that have just hatched from 10 to 15 days old, also known as pigeons, these are usually very tender, not foul and very nutritious. After the pigeons are cleaned and removed, the feathers will be removed to remove the outer layer of skin so that the pigeon meat can be hunted again. After the preparation is complete, the pigeon is divided into two parts. Partly marinated with spices and then fried to a crispy golden color. The rest is finely minced, marinated with a little spice and then put in a frying pan. Cook sticky rice with sticky rice. When the sticky rice is cooked, quickly mix the bird meat with the sticky rice.

As for the sticky rice, it should be cooked soft and not wet. Glutinous rice to cook sticky rice often chooses a new type of sticky rice with long, even grains. Glutinous rice is washed, then put in a hot pot with some pandan leaves. Cooking sticky rice in this way will help cook sticky rice soft, not wet or dry like when adding water to the sticky rice. When the sticky rice is almost cooked, quickly mix the bird meat with the sticky rice, close the lid and continue steaming until it's soft.

A serving of pigeon sticky rice includes sticky rice and half a deep-fried pigeon, soy sauce mixed with chili sauce served with laksa leaves. A full portion of pigeon sticky rice includes sticky rice, 1/2 deep-fried pigeon meat. Eating pigeon sticky rice should be eaten hot to be delicious. Blend of soft ripe glutinous rice and fragrant pigeon meat. In addition, pigeon meat is extremely nutritious and low in harmful fats for the body.

Reference address: Ngoc Han sticky rice, 254 Tran Hung Dao, Tuy Hoa City, Phu Yen