Combine all ingredients together in a pot and simmer for about 10 minutes.
Holding pigeons by the neck dip and blanch them one at a time into the glaze for about 15 seconds then put them on a rack, repeat this with each pigeon 3 times. The pigeons skin will tighten and slightly colour. Leave the pigeons to dry out in the fridge on the rack for about 3 hrs before cooking.
You can freeze the glaze and use again next time .
Pound ingredients to a paste with a mortar pestle.
Lightly fry paste in pot until fragrant.
Add sauce ingredients to paste and bring to boil, reserve.
Heat oven to 250 deg and roast pigeons on rack for 10 to 12 mins, should be nicely coloured and firm to touch. Rest for 10 mins in warm place.
Reheat fragrant sauce.
Heat oil in a wok, add chillies, ginger and xo sauce, then add spring onions and mushrooms.
Add a little of fragrant sauce and then the Chinese broccoli & enoki mushrooms.
Place cooked noodles on plate, then veg and then Carved breast and legs of pigeons.
Ladle over extra sauce and garnish with coriander and a few more fresh enoki mushrooms.