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American Ginseng Stewed Pigeon Exclusive
Young pigeon is double-boiled for two hours with American ginseng, ophiopogon, and solomon's seal into a clear, restorative broth. Treasured in Cantonese tonic cooking, its subtle sweetness is meant to cool and replenish.
Instructions
- 1
Blanch the pigeon to remove the blood, then rinse and set aside.
- 2
Slice the American ginseng, prepare Ophiopogon japonicus and Solomon's seal.
- 3
Put the pigeon into the stew pot.
- 4
Ingredients to put into the stew.
- 5
Add boiling water.
- 6
Place the stew pot into the double boiler and simmer for about 2 hours.
- 7
Add a little salt to season just before taking it off the heat.
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Ingredients
Main Ingredients
- Pigeonto taste
- American ginsengto taste
- Ophiopogon japonicusto taste
- Solomon's Sealto taste
Seasonings
- Saltto taste