China · Cantonese
Pigeon Braised with Mushrooms
A young pigeon simmered with sweet corn and wild mushrooms, slow-cooked in a lidded vessel until the broth tastes of the bird.
Squab is bought already dressed from the market, which is why this soup is quick to assemble; the phrase in the source about keeping the nutrition is really just advice not to overcook it. It is simmered rather than boiled, and corn is the ingredient that does the work, giving sweetness to what would otherwise be a rather plain broth. The cooking vessel is filled with water and heated from outside, so the soup inside never sees a fierce heat.
Ingredients
- squab300 g
- mushrooms100 g
- corn200 g
- ginger30 g
- Shaoxing wine15 ml
- salt10 g
Directions
- 1
Rinse the squab, which the stallholder has already dressed, under cold water.
- 2
Put the rinsed squab into a pan of cold water with 15 ml of Shaoxing wine and the ginger, bring to the boil and lift the bird out as soon as it boils, otherwise it loses its goodness.
- 3
Put the squab in the double-boiler or clay jar, pour in enough water to cover it, and add 20 g of ginger, 200 g of corn and 100 g of mushrooms.
- 4
When the time is up, ladle it into a bowl, add three to five grams of salt and it is ready.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.