The pigeon, a common bird, played an important role in ancient times as a messenger. Utilizing the pigeon's homing ability to transmit messages, pigeon breeding is now widespread, and edible pigeons can be purchased at most markets. Pigeons are typically used for making soup, as it is believed that pigeon soup has excellent therapeutic effects and nourishes the body. There is even a saying that “one pigeon is better than nine chickens.”
Selecting Good Pigeons
Old pigeons are very fragrant but hard to cook until tender. For tonics, 30- to 45-day-old squabs are generally used. When selecting, look for those with yellow down feathers that have not completely shed, and check for meat by feeling the chest. If the breastbone is too prominent, there is likely little meat. Additionally, ensure the pigeons are lively and energetic, with a larger front and smaller rear, and a pure color.
Pigeon Soup Recipes – Cordyceps Flower and Chinese Yam Pigeon Soup
Ingredients:
2 pigeons, 50 grams of Chinese yam, 10 grams of cordyceps flower, 20 grams of adzuki beans, 10 grams of barley, salt to taste.
Method:
1. Prepare the pigeons and rinse them clean;
2. Rinse the Chinese yam, adzuki beans, cordyceps flower, and barley, then soak for 20 minutes;
3. Blanch the pigeons and place them in a clay pot, adding boiling water;
4. Add ginger slices, Chinese yam, adzuki beans, and barley, then simmer over low heat for one and a half hours;
5. Pour in the cordyceps flower along with its soaking water, and continue simmering for another half hour or so. Season with salt before serving.
Pigeon Soup Recipes – Bamboo Shoot and Pigeon Soup
Ingredients:
1 pigeon, a piece of lean meat, scallions, honeysuckle flowers, 5 dried shiitake mushrooms, an appropriate amount of bamboo shoots, cooking wine, ginger, salt, and goji berries to taste.
Method:
1. Clean the pigeon and blanch it to remove any fishiness;
2. Wash the lean meat, cut into pieces, and blanch. Soak the mushrooms and bamboo shoots;
3. Transfer the pigeon to a pressure cooker, add ginger slices, bamboo shoots, and mushrooms;
4. Pour in cooking wine and the lean meat, bring to high heat until steaming, then simmer over medium heat for 15 minutes;
5. Transfer to a clay pot, add honeysuckle flowers and goji berries, then simmer over low heat for 20 minutes. Season with salt before serving.
Pigeon Soup Recipes – Chinese Yam Pigeon Soup
Ingredients:
1 squab, 100 grams of Chinese yam, 20 goji berries, 2 dangshen roots, 6 black jujubes, 4 grams of salt, a section of scallion, three slices of ginger, 15 grams of cooking wine, and an appropriate amount of water.
Method:
1. Wash and slice the Chinese yam, rinse the goji berries, dangshen, and black jujubes, and set aside;
2. Rinse the squab and place it in a clay pot, add water and bring to a boil;
3. Skim off the foam, add cooking wine, scallion, ginger, goji berries, black jujubes, and dangshen, then bring to a boil;
4. Simmer over low heat for about an hour, then add the Chinese yam;
5. Continue simmering until the Chinese yam is soft, then season with salt and serve.