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.