Stewed Baby Pigeon with Mushrooms
Cuisine: Chinese
Baby pigeon is what defines Stewed Baby Pigeon with Mushrooms, a home soup.
4 / 5
★★★★☆
324 kcal
Ingredients
- Baby pigeon
- Mushrooms
- Corn
- Ginger
- Cooking wine
- Edible salt
- Casspot or pressure cooker
Steps
- Clean the baby pigeon as per the vendor's instructions while the water is cold.
- Place the cleaned baby pigeon in a pot with cold water. Add 15ml of cooking wine and ginger. Bring to a boil, then remove the pigeon; otherwise, its nutrition will be lost.
- Place the pigeon in a pot or a casspot. The water must submerge the pigeon. Add 20g of ginger, 200g of corn, and 100g of mushrooms.
- Note: Pressure cooker for 30 minutes; a casspot needs to be cooked over low heat for 40-60 minutes after the water boils.
- Once the time is up, transfer to a bowl and add 3~5g of salt.
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Notes
The soup is clear and bright, the meat is tender and fine, blending the fragrance of mushrooms with the freshness of pigeon. This is a classic home-style Cantonese stew. Baby pigeons are rich in high-quality protein and various amino acids, while mushrooms provide polysaccharides and dietary fiber, offering a gentle nourishment effect. To make this dish, the pigeon must first be blanched to remove the fishy smell, then stewed with corn and mushrooms. It requires a slight attention to heat control and timing, but beginners can still manage it with a little care. Using a pressure cooker takes about 45 minutes from preparation to completion, while slow-cooking in a casspot takes a little over an hour.
Estimated Cooking Difficulty: ★★★★
Estimated Calories: 324 kcal
Group: Stewed Baby Pigeon with Mushrooms
Calculation:
2 Servings:
- Baby pigeon 300 g
- Mushrooms 100 g
- Corn 200 g
- Ginger 30 g
- Cooking wine 15 ml
- Edible salt 10 g
If you find any problems with this guide or areas where the process can be improved,