Ingredients with Measurements:
- 2 whole pigeons, cleaned and chopped into pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 8 cups water
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1 pack of egg noodles
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large pot
- Strainer
- Soup ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until fragrant.
2. Add the chopped pigeons to the pot and stir until browned.
3. Pour in 8 cups of water and bring to a boil. Reduce heat to low and let simmer for 1 hour.
4. Remove the pigeons from the pot and strain the broth into a separate pot. Discard the onions, garlic, and ginger.
5. Add the soy sauce, fish sauce, salt, and black pepper to the broth and bring to a boil.
6. Add the egg noodles to the pot and cook for 5-7 minutes or until tender.
7. Add the chopped green onions and cilantro to the pot and stir.
8. Serve hot with the pigeon meat on top of the noodles.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted for pigeon
- Rice noodles can be substituted for egg noodles
- Scallions can be substituted for green onions
Variations:
- Add vegetables such as carrots, celery, and bok choy to the soup
- Use different types of noodles such as udon or soba
- Add spices such as star anise or cinnamon for a different flavor profile
Tips and tricks:
- To make the soup richer, add a tablespoon of butter to the pot before adding the pigeons.
- To make the soup spicier, add a teaspoon of chili flakes to the pot.
- Use a strainer to remove any impurities from the broth.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with the pigeon meat on top of the noodles. Garnish with chopped cilantro and green onions.
Garnishes:
Chopped cilantro and green onions
Pairings:
Serve the soup with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the broth.
- If the soup is too bland, add more salt and pepper to taste.
Food safety advice:
- Make sure the pigeons are fully cooked before serving.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Pigeon soup is a traditional Chinese dish that is believed to have originated in the Guangdong province of China.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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