Nourishing Squab Soup 桂圆枸杞蓮子淮山炖乳鸽汤

Nourishing Squab Soup 桂圆枸杞蓮子淮山炖乳鸽汤

5 from 1 reviews

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.



  • 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


  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!




  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。


  • 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

Recipe Card powered byTasty Recipes