Yam and Pigeon Soup
A nourishing traditional Chinese soup featuring tender pigeon meat and silky yam, slowly simmered to create a warming broth perfect for cool weather. This comfort dish is valued in Chinese wellness cuisine for its gentle, restorative qualities.
Story
A classic restorative soup from the Jiangzhe region, where fresh ingredients and gentle cooking methods come together to create pure comfort. The pigeon meat becomes melt-in-your-mouth tender while the yam absorbs the savory broth.
Ingredients
whole pigeon
1 (about 300g)
Chinese yam (huai shan)
300g
fresh ginger
3 slices
cooking wine (Shaoxing)
2 tablespoons
salt
to taste
water
2 liters
Instructions
1
Prepare the pigeon
Blanch the whole pigeon in boiling water with a splash of cooking wine for 2-3 minutes to remove impurities. Drain and rinse briefly. This step ensures a clean, clear broth.
2
Prep the yam
Peel the yam and cut into generous chunks. Immediately place in lightly salted water to prevent discoloration. Drain before adding to the pot.
3
Slow simmer the soup
Combine the prepared pigeon, yam chunks, and ginger slices in a large pot with fresh water. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cover partially and cook for 1.5 to 2 hours until the pigeon meat is tender and flakes easily.
4
Season and serve
Taste the broth and adjust seasoning with salt. The soup should have a clean, slightly sweet flavor from the yam. Serve hot in deep bowls, letting the warmth comfort you with each spoonful.
