用料：
乳鸽1只，五香粉1茶匙。
卤水汁用料：
八角2粒，丁香2粒，桂皮1片，生抽1/3杯，老抽2茶匙，酒3汤匙，姜2片，葱1条，冰糖舂碎11/2汤匙（或用沙糖取代），水3杯。
做法：
1、乳鸽宰后切去脚，洗净，放入滚水中煮10分钟，沥干水。把五香粉放入鸽肚腌半小时。
2、把乳鸽眼刺破（因有水以防炸时油弹起）。
3、烧热锅，放入1汤匙油，爆香姜、葱，加入卤水汁用料煮滚，放下乳鸽，不须盖上盖，用慢火卤熟，约需35分钟，卤时要翻动，并要把卤水汁淋入鸽肚。
4乳鸽取起，待卤水汁完全沥干，放入将滚之油中炸片刻，捞起斩件上碟。
注：乳鸽卤熟已可以吃，放入油中略炸味更香浓，余下之卤水汁可留下次用。

DEEP-FRIED PIGEON IN SPICED SAUCE

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.