Stewed Pigeon with White Fungus and Dried Tangerine Peel
This dish has a fresh, delicate flavor and offers the benefits of nourishing yin and moistening the lungs.
Ingredients
pigeon (approx 400g each, slaughtered, cleaned, cut into pieces, blanched and rinsed)
2
soaked white fungus (cleaned, cut into pieces, blanched)
100 g
soaked dried tangerine peel
10 g
refined salt
10 g
MSG
5 g
chicken bouillon powder
2 g
stock
750 g
Instructions
1
Step 1
Slaughter the pigeon, clean it, cut into pieces, blanch in boiling water for 2 minutes, rinse with cold water, and transfer to a soup bowl.
2
Step 2
Clean the soaked white fungus, cut into pieces, blanch briefly in boiling water, add to the soup bowl, then add the soaked dried tangerine peel.
3
Step 3
Place the pot over medium heat, add the stock and bring to a boil, then add refined salt, MSG, and chicken bouillon powder, stirring to combine.
