THE CHINESE COOK BOOK
117
BIRD-NEST IN PIGEON
鴿
GOB吞
TON燕
YIN
- 6 pigeons
- 2 cups bird-nest
- 1 cup primary soup
- 1 piece of ginger root
(a) Soak the bird-nest in cold water for 1 hour. Shake off any feathers, etc. Wash gently and boil for 1¾ hours with the ginger.
(b) Pick the pigeons. Chop off the head, feet and wings. Cut one line 3 inches long and take out the interior. Wash the pigeons and rub inside and out with salt. Place in a bowl with the cut side on top.
(c) Fill the pigeons with the bird-nest and primary soup. Steam for 2¼ hours in a double-boiler.
(d) Now transfer into a larger bowl by putting the two bowls mouth to mouth.
Garnish with Chinese ham dice.
