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.
- 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
- Wash and rinse the ingredients. Clean the squab and remove inners and head.
- In a pot of boiling water, blanch the squab and pork tenderloin to remove impurities for about 5 minutes. Rinse under cold water.
- Place all your ingredients in a 1 L stewing pot.
- 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!
- 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.
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