Nourishing Squab Soup 桂圆枸杞蓮子淮山炖乳鸽汤

Squab is one of my favourite nourishing ingredients during the autumn and winter months. It not only rich in nutrition but also helps to improve your overall health. A bowl of rich suckling pigeon tastes sweet and has the effects of nourishing liver, kidney, blood and balances your Qi, and quenches thirst.

There’s a folk saying, “one pigeon is better than nine chickens” 一鴿勝九雞 because pigeon meat has a high-protein content of over 24%, is low in fat, abundant in amino acids.

When paired with Logan, it helps replenishes the heart, spleen, Qi and blood. It is calming and improves sleep. Therefore, if you suffer from sleeplessness, this soup is for you!

I love making Chinese soup. I try to make Chinese soup at least one a week. A delicious bowl of soup is uplifts moods and simply warms and melts the day away. It is deliciously fragrant and sweet and little salt is needed.

Health Benefits of Chinese Herbs

乳鸽 Squab – Contains high nutritional value, low-fat and many essential amino acids. Easy digestion and absorption rate are as high as 95%. It contains choline to prevent atherosclerosis. Squab is good for the liver and kidney, the vitality of skin cells, improve memory, reduce blood pressure, improve skin elasticity and longevity. It is also rich in pantothenic acid to reduce hair loss. Its amino acids and arginine can promote protein synthesis, accelerate wound healing. It is recommended especially for women, post menstrual cycle, post-partum and after a miscarriage.

淮山 / 山藥 Dioscorea polystachya – Commonly referred to as Chinese yam, Huai Shan has a sweet neutral characteristic. Individuals with spleen deficient 脾虚 will find improvements in their digestive system. It promotes urination and inhibit gastric cleansing properties. Huai Shan targets kidney, lung, and spleen channels 腎﹐肺﹐脾. It can also help to reduce blood sugar and blood pressure, improves antibodies, is anti-inflammatory, anti-aging and improves vitality.

蓮子 Lotus Seed / Semen Nelumbinis Nuciferae – Lotus seeds are sweet and promote spleen, kidney and heart. Those suffering from insomnia will find comfort in its ‘de-heating’ properties 蓮子去熱:蓮子心性寒. Lotus seeds also reduce hemorrhaging.

How to Make Stewed Squab Soup

You can purchase whole squab at your local Asian supermarket. Remember to wash and remove inner and the head. If there are any left over feathers, pluck those too!

Wash and rinse the Chinese herbs. I also recommend soaking the herbs in water for at least 20 mins to remove any sulfur used during the sulfur fumigation process (replacing traditional sun-drying for its pesticidal and anti-bacterial properties.) Just in case.

In a pot of boiling water, blanch the squab and pork tenderloin to remove impurities for about 5 minutes. Then rinse under cold water.

Place all your ingredients in a 1 L stewing pot. I like to use an electric stewing pot for keeping nutrition and original taste of food without having to check the stove. I can even go take a nap!

Add approximately 750 ml of water (or appropriate amount so it does not over flow).

In medium heat, stew for 1.5 hours. Longer if you want a more intense flavour.

Add a dash of salt approximately 10 minutes before consuming.

Serve and enjoy!

Print

Nourishing Squab Soup 桂圆枸杞蓮子淮山炖乳鸽汤

  • Author: Nancy
  • Prep Time: 15 mins
  • Cook Time: 1.5 hours
  • Total Time: 53 minute
  • Yield: 1 bowl 1x
  • Category: Soup
  • Method: Stew
  • Cuisine: Chinese

Description

Squab is one of my favourite nourishing ingredients during the autumn and winter months. It not only rich in nutrition but also helps to improve your overall health. A bowl of rich suckling pigeon tastes sweet and has the effects of nourishing liver, kidney, blood and balances your Qi, hydrates and quenches thirst.

 

廣東老火靚燙, 一盅好湯,桂圆枸杞蓮子淮山炖乳鸽汤.

俗語有云”一鸽胜九鸡”的说法。秋冬季,来一碗鲜香浓郁的乳鸽汤,再低落的情绪也能被暖暖融化。它不但营养丰富,还有这道汤品口感清甜,具有补肝壮肾,益气补血,生津止渴的功效


Scale

Ingredients

  • 1 whole Squab 乳鴿
  • 1 lb Pork Tenderloin 瘦肉
  • 50g dried Goji berries 枸杞
  • 100g Chinese Yam 淮山 / 山藥 
  • 8 pieces Logan 桂圓
  • 1 Slice Ginger 姜
  • dash of Salt 鹽
  • 750ml water 水

Instructions

  1. Wash and rinse the ingredients. Clean the squab and remove inners and head.
  2. In a pot of boiling water, blanch the squab and pork tenderloin to remove impurities for about 5 minutes. Rinse under cold water.
  3. Place all your ingredients in a 1 L stewing pot.
  4. Add approximately 750 ml of water (or appropriate amount so it does not over flow).
  5. In medium heat, stew for 1.5 hours. Longer if you want a more intense flavour. 
  6. Add a dash of salt approximately 10 minutes before consuming.
  7. Serve and enjoy!

 

 

中文版

  1. 準備材料,乳鴿洗凈。
  2. 鴿肉和瘦肉(或豬骨)飛水。腥味血水,大概煮个5分钟左右捞出,用冷水洗干净待用
  3. 所有材料放入砂煲,大火燒開,小火煲一個半小時左右。
  4. 提前十分鐘調入鹽,就可以食用了。

 


Notes

  • You can use either Pork Tenderloin or Pork Bones. I prefer tenderloin because it is less fatty.
  • Enjoy the soup ingredients with a side of soy sauce. The squab meat is tender and succulent! 
  • I like to use an electric stewing pot for keeping nutrition and original taste of food without having to check the stove. 

Keywords: 廣東老火靚燙, 一盅好湯,桂圆枸杞蓮子淮山炖乳鸽汤, 乳鸽汤, squab soup, pigeon, squab nutritional benefit, chinese medicinal food therapy, stew, double steamed, chinese cuisine, canton cuisine, chinese cooking, liver and kidney, the vitality of skin cells, improve memory, reduce blood pressure, improve skin elasticity and longevity, amino acids, promote spleen, kidney and heart, TCM, traditional chinese medicine

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