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

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5 from 1 review

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.


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