In China, there is a tradition of making nourishing soups for health benefits. In this comprehensive guide to soup recipes, we have already covered soups made from ingredients like pork ribs, pig's trotters, chicken, and duck. Today, we continue with the section on pigeon soup recipes.
Pigeon Soup Recipe: Matsutake and Sea Cucumber Pigeon Soup
Ingredients:
1 pigeon, 10 slices of matsutake mushrooms, 3 rehydrated sea cucumbers, 3 ounces of loin meat, 4 dried figs, 5 slices of ginger, 2 tablespoons of rice wine, and salt to taste.
Instructions:
1. Rinse the matsutake mushrooms under running water and soak them in cold water until soft; set aside.
2. Clean the pigeon and the loin meat and blanch them to remove any impurities.
3. Cut the pigeon and loin meat into large pieces, rinse them under warm water, and place them in a clay pot.
4. Add the water used to soak the matsutake mushrooms along with the mushrooms themselves, dried figs, rice wine, and ginger slices. Pour enough hot water over the ingredients so that it covers them by about 1 inch.
5. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for two hours. Add the sea cucumbers and simmer for another half hour. Season with salt before serving.
Pigeon Soup Recipe: Nourishing Pigeon Soup
Ingredients:
2 squabs, 5 red dates, 2 tablespoons of goji berries, 10 longan fruits, a handful of goji berries, a handful of tea tree mushrooms, 6 Chinese yam roots, 4 slices of astragalus.
Instructions:
1. Soak the longan and goji berries in water and clean them. Wash the red dates and remove their pits.
2. Soak the Chinese yam roots and astragalus in water for half an hour, then clean them. Cut the Chinese yam roots into sections.
3. Soak the tea tree mushrooms, trim their stems, and cut them into segments.
4. Remove the heads and tails of the squabs, cut them into small pieces, and place them in a stew pot.
5. Add all the remaining ingredients to the stew pot. Pour in an appropriate amount of boiling water. Place the stew pot in a larger pot and bring it to a boil over high heat for half an hour.
6. Then switch to low heat and simmer for about 3 hours.
Pigeon Soup Recipe: Clear-Broth Pigeon Soup
Ingredients:
1 squab, several pigeon eggs, slices of ginger, garlic cloves, dried hawthorn, and salt.
Instructions:
1. Prepare the squab by cutting it into pieces and placing it in a pot of cold water. Bring the water to a boil over high heat.
2. Skim off the foam and impurities, then turn down the heat to low. Add slices of ginger and dried hawthorn and simmer for about an hour.
3. Boil the pigeon eggs, peel them, and set them aside.
4. About 15 minutes before serving, add salt and a little sugar to taste. After turning off the heat, add the peeled pigeon eggs.