Chinese Yam Stewed Pigeon
This dish is slow-simmered in a clay pot to preserve its natural flavor, yielding tender, fragrant pigeon and nourishing yam.
Ingredients
pigeon (split along the back, remove innards and wash)
1
ginger (smashed)
5g
Chinese yam (peeled, cut into diamond-shaped pieces)
150g
refined salt
6.5g
scallion segments
5g
MSG
0.5g
Instructions
1
Step 1
Kill the pigeon by holding it firmly until it suffocates, pluck the feathers, and wash it. Split along the back to remove the innards, rinse clean, then place in a pot of boiling water and blanch until the water returns to a boil, then remove. Peel the Chinese yam and cut it into diamond-shaped pieces.
2
Step 2
Take a clay pot, pour in 750g of clear water, and add the pigeon (breast facing up). Place over heat and bring to a boil, then add the yam pieces, scallion segments, and smashed ginger. Reduce to low heat and simmer until the pigeon meat is about 60% tender. Add the refined salt and flip the pigeon to the top so that the yam is below. Continue simmering until the pigeon is fully tender, then add MSG and serve.
