Ingredients with Measurements:
- 2 pigeons, cleaned and chopped into small pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, peeled and minced
- 2 red chili peppers, chopped
- 1 teaspoon of Sichuan peppercorns
- 2 tablespoons of vegetable oil
- 8 cups of chicken broth
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of cornstarch
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large soup pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large soup pot over medium-high heat.
2. Add the chopped onions, minced garlic, minced ginger, chopped red chili peppers, and Sichuan peppercorns. Cook for 2-3 minutes until the onions are translucent.
3. Add the chopped pigeon pieces to the pot and cook for 5-7 minutes until they are browned.
4. Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low and let the soup simmer for 30-40 minutes until the pigeon meat is tender.
5. In a small bowl, whisk together the soy sauce, rice vinegar, and cornstarch. Pour the mixture into the soup and stir well.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 8g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted for pigeon
- Red chili peppers can be substituted for any other type of chili pepper
- Rice vinegar can be substituted for apple cider vinegar or white vinegar
Variations:
- Add sliced mushrooms to the soup for extra flavor and texture
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup
- Add noodles or rice to the soup to make it more filling
Tips and tricks:
- Use a sharp knife to chop the pigeon into small pieces
- Remove any excess fat or feathers from the pigeon before cooking
- Adjust the amount of chili peppers to your desired level of spiciness
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a large soup tureen or individual soup bowls.
Garnishes:
Chopped green onions, sliced chili peppers, or a drizzle of sesame oil
Pairings:
Steamed rice, stir-fried vegetables, or a side salad
Suggested side dishes:
Steamed bok choy, garlic green beans, or cucumber salad
Troubleshooting advice:
- If the soup is too spicy, add more chicken broth to dilute the heat
- If the soup is too salty, add more water to dilute the saltiness
Food safety advice:
- Make sure the pigeon is fully cooked before serving
- Store leftover soup in the refrigerator within 2 hours of cooking
Food history:
Spicy pigeon soup is a traditional Chinese dish that originated in Sichuan province. It is known for its bold flavors and spicy kick.
Flavor profiles:
Savory, spicy, and slightly tangy
Serving suggestions:
Serve the soup hot with a side of steamed rice and stir-fried vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A