Stewed Young Pigeon with Wolfberries

Name: Stewed Young Pigeon with Wolfberries
Ingredients: 3 Young pigeons (plucked after slaughter, gutted and cleaned with water, each cut into 4 pieces, blanched briefly in boiling water and rinsed to remove blood foam); 30g Wolfberries (placed in a bowl, soaked in warm water until soft and set aside); 25g Baby bok choy hearts (trimmed, washed clean, and cut into sections); 10g Scallion segments; 5g Ginger slices; 1 tsp Salt; 1/5 tsp MSG; 2 tsp Cooking wine; 1/5 tsp Ground white pepper; 1/2 tsp Sesame oil

Simmer squab with goji berries and bok choy hearts until the meat is fall-apart tender and the broth is fresh and savory.

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Ingredients

Young pigeons (plucked after slaughter, gutted and cleaned with water, each cut into 4 pieces, blanched briefly in boiling water and rinsed to remove blood foam) 3

Wolfberries (placed in a bowl, soaked in warm water until soft and set aside) 30g

Baby bok choy hearts (trimmed, washed clean, and cut into sections) 25g

Scallion segments 10g

Ginger slices 5g

Salt 1 tsp

MSG 1/5 tsp

Cooking wine 2 tsp

Ground white pepper 1/5 tsp

Sesame oil 1/2 tsp

Instructions

Step 1

Pluck and clean the young pigeons after slaughter, remove the entrails, rinse thoroughly with clean water, and cut each into 4 pieces. Blanch briefly in boiling water, then rinse off the blood foam. Place the wolfberries in a bowl, soak in warm water until soft, and set aside. Trim and wash the baby bok choy hearts, then cut into sections.

Step 2

Place a wok over high heat, add water, and add the young pigeons, wolfberries, cooking wine, scallion segments, and ginger slices. Bring to a boil, then reduce to medium-low and simmer for about 2 hours. Skim off any foam from the surface, and remove the scallion segments and ginger slices. Add the baby bok choy hearts, salt, MSG, and ground white pepper, and simmer for about 20 minutes until the ingredients are well-flavored. Transfer to a soup bowl and drizzle with sesame oil before serving.