Stewed Pigeon with Ginseng and Cordyceps
one young pigeon
5g American ginseng slices
2g cordyceps (Chinese caterpillar fungus)
3g fruit of the Chinese wolfberry
1000g soup stock
- Cut the pigeon in half, clean and scald, transfer to a bowl.
- Put soup stock, salt, MSG, cordyceps, ginseng slices, wolfberry fruit and minced ginger in a pan and season, pour into the bowl and steam for two hours.