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Cordyceps Pigeon Soup
A traditional tonic soup pairing whole pigeon with ginseng and cordyceps, slow-simmered with ginger for a fragrant, strengthening broth enjoyed for its warming nourishment.
Instructions
- 1
Clean the pigeon, blanch it in boiling water, rinse with cold water, and set aside.
- 2
Fill a soup pot with water. I used one pigeon, so about half a pot of water. Then add ginger and boil for a while, put in the blanched pigeon, and turn the heat to high to bring it to a boil. Then reduce to low heat, add ginseng and cordyceps, and simmer for 1 hour.
- 3
Lift the pot!
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Ingredients
Main Ingredients
- Pigeon1 piece
- Cordyceps10g
- Goji berry10 pieces
- Ginseng2 small
- Ginger3 slice