Steamed Chestnut Pigeon Soup
A gentle double-boiled soup: whole pigeon with peeled chestnuts steams slowly in a covered bowl, yielding a clear, sweet, chestnut-fragrant broth with tender, fall-off-bone meat.
Instructions
- 1
Carefully remove the outer shell of the chestnut with scissors.
- 2
Boil water in a pot, and after the water boils, add chestnuts and cook for one to two minutes.
- 3
Easily remove the second layer of skin from the chestnuts.
- 4
Clean the pigeon thoroughly.
- 5
Slice the ginger.
- 6
Put the pigeon into the soup bowl, add an appropriate amount of water and ginger slices, then place it in a steamer. Make sure there is enough water in the steamer so as not to damage the pot.
- 7
Add the chestnuts, cover with a lid, bring to a boil over high heat, then reduce to medium-low heat and steam for one and a half hours.
- 8
Add salt to taste and turn off the heat.
- 9
Finished product image.
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Ingredients
Main Ingredients
- Pigeonto taste
- chestnutto taste
- Gingerto taste
Seasonings
- Saltto taste