Stewed Pigeon with Ginseng and Cordyceps Materials: one young pigeon 5g American ginseng slices 2g cordyceps (Chinese caterpillar fungus) 3g fruit of the Chinese wolfberry 1000g soup stock Preparations: 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.