How to Make Vietnamese Pigeon Congee Hot Pot

Prepare the Birds

After plucking and cleaning the pigeons and quails, cut off the heads and feet, as these parts tend to be gritty and have an unpleasant odor.

Clean the birds thoroughly using coarse salt and ginger wine. You can also use ash or scrub them with guava or bamboo leaves to remove any odor. After rubbing and cleaning, rinse thoroughly and drain.

Cut the clean bird meat into pieces for hot pot dipping. Cookbeo usually cuts pigeons and quails into four parts. Be sure to separate the neck and small wings into a separate bowl.

Marinate the bird pieces lightly with some seasoning powder, ground pepper, and minced ginger. Don’t over-season, as the meat will be dipped in hot pot and eaten with dipping sauce later.

Take the necks, wings, and two quails, then finely chop them, including the bones, similar to how minced bird meat is made for sticky rice dishes. This minced bird meat will later be stir-fried with green onions and Vietnamese coriander to be served with rice crackers as an appetizer while waiting for the hot pot.

Marinate the minced bird meat with 1 tablespoon of fish sauce and some ground pepper.

For the bird offal, such as intestines, gizzards, and undeveloped eggs, wash them with salt. Be gentle, especially with the eggs, as they are fragile. Drain and marinate the offal with some minced ginger to remove any odor, or blanch them in boiling water with ginger for extra caution.

Prepare Vegetables and Mushrooms for Dipping

Wash and drain all the vegetables and mushrooms that will be used for dipping in the pigeon congee hot pot.

Trim the root ends of the mushrooms, and slice them thinly. For shiitake mushrooms, save the stems to add to the congee for extra flavor.

Chop or leave the mustard greens whole, as desired.

Chop the fresh herbs into small pieces, and add some sliced chili if you enjoy spicy food.

Once the ingredients are prepared, mix up a dipping sauce. Use seasoning salt or instant seasoning, add lime juice, ground pepper, and chili slices. Alternatively, prepare a soy sauce-based dipping sauce with garlic and chili for the hot pot.

Cook the Congee Broth

To give the congee broth a naturally sweet flavor, you can simmer one pigeon or pork bones to make the stock. For convenience, you can also use concentrated chicken broth.

Add two tablespoons of the concentrated broth and simmer with vegetables like daikon, onion, carrot, and sweet corn for 30 minutes to create a delicious broth.

In this recipe, Cookbeo simmers 4 liters of broth. Once the broth reaches a boil, reduce the heat and let it simmer gently. After 30 minutes, strain out the vegetables.

Rinse the glutinous and regular rice thoroughly, then dry roast the grains to enhance the aroma and reduce the risk of sticking when cooking. You can also grind the rice to speed up the cooking process.

Once the rice is fragrant from roasting, add it to the simmering broth. Stir well, and when it starts boiling, reduce the heat to a gentle simmer so the grains can soften without the need for constant stirring. It usually takes 50-60 minutes for the congee to reach the right consistency.

Soak the mung beans and lotus seeds for 30 minutes to soften them. Fresh lotus seeds don’t need soaking. After soaking, rinse and blanch them for 1 minute to remove any bitterness. Then, add the mung beans and lotus seeds to the congee. They typically need 40-45 minutes to become soft and tender.

Rinse the dried red dates and goji berries. After the mung beans and lotus seeds have cooked for 15 minutes, add the red dates, goji berries, and shiitake stems to the congee. Continue simmering for another 30 minutes. Occasionally stir to prevent the congee from sticking to the bottom of the pot.

Stir-Fry the Minced Bird Meat for Rice Crackers

Start by sautéing minced shallots and ginger with 2 tablespoons of cooking oil. Add a pinch of turmeric powder for color, or crush a small piece of fresh turmeric and add it in. Drizzle in a little fish sauce to enhance the fragrance.

Next, add the minced bird meat and stir-fry over low heat to maintain its moisture. Once cooked, season to taste. Add a splash of white wine for extra flavor, stir for 1 more minute, then turn off the heat.

Cover the pan to retain moisture. Before serving, reheat the stir-fry, garnish with chopped green onions, Vietnamese coriander, chili slices, and ground pepper. For extra flavor, add a bit of fried shallots while stir-frying the meat, as they add a rich, aromatic crunch.

Prepare the Pigeon Congee Hot Pot

After marinating the bird pieces, briefly sear them in a hot pan with oil or grill them, using a kitchen torch or an air fryer. This step dries and crisps the skin, adding extra flavor.

If using an air fryer, set the temperature to 190°C (374°F) and cook for 6 minutes until the skin crisps up.

At this point, the congee should be soft and creamy, with tender mung beans and lotus seeds. If you prefer a smoother texture, you can cook it longer or blend it.

Adjust the consistency of the congee to your liking. For hot pot, the congee base should not be too thick.

Season lightly, as the broth will become more flavorful with the added ingredients. A pinch of seasoning powder is usually enough.