The Pigeon Squab Soup is a nourishing dish with intense flavors of Chinese mushrooms, soy sauce, and wine. Its slow cooking highlights the tenderness of the meat, perfect for revitalizing the body. A recipe that awakens sensations and curiosity in the kitchen.
In a large pot, cook the melon pieces with the golden squabs, mushrooms, and ginger.
Shallots, sugar, wine, and water are added to create an aromatic broth.
Everything is cooked slowly for hours until a comforting soup is achieved, perfect for cold days.
Enjoy your meal.
Pigeon Squab Soup
Ingredients
4 Squabs
450 grams of Melon pulp
4 Large Chinese mushrooms
2 Ginger slices
2 Shallots
2 tablespoons of Dry white wine
1 tablespoon of Soy sauce
2 teaspoons of Sugar
1 teaspoon of Salt
¼ cup of Oil
Preparation
Step 1 : Cut the melon pulp into small pieces and season with salt and pepper.
Step 2 : Then, fry in a tablespoon of oil for 2 minutes.
Step 3 : Remove from heat and place in a tall pot.
Step 4 : Cut the squabs lengthwise through the backbone, pass them through soy sauce, and fry in the remaining oil until golden.
Step 5 : Next, add the fried melon pieces into the pot along with the mushrooms, finely chopped ginger, chopped shallots, sugar, wine, and enough water to cover all ingredients.
Step 6 : Transfer everything to a larger, deeper pot, adding enough boiling water to cover all ingredients.
Step 7 : Cover and simmer over low heat for 3 hours, until the squabs are tender.
Step 8 : If squabs are unavailable, young chickens can be used as a substitute.
Preparation (simple version)
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