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Steamed Yam with Squab
Delicate steamed squab pairs with starchy Chinese yam in a nourishing Cantonese-style dish, prized for producing a clear, gentle flavor often enjoyed as a restorative tonic for the whole family.
Instructions
- 1
Clean the pigeon, cut it into pieces, and marinate with cooking wine, green onions, and slices of ginger for 15 minutes.
- 2
Wash and peel the Chinese yam, cut it into sections, and then prepare three large red dates.
- 3
After the water boils, steam all the ingredients for 30 minutes over a double boiler.
- 4
Turn off the heat and plate it. Lately, I've been experiencing bloating, so I'm making some stomach-nourishing recipes.
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Ingredients
Main Ingredients
- Squab2 只
- red date3 颗
- Chinese yam1 stick
Auxiliary Ingredients
- scallion1 stick
- Ginger slices4 slice
Seasonings
- cooking wineto taste