Ham and Pigeon Steamed in Soup Recipe
Ingredients
| Pigeons | 4 | |
| Parma ham or lean English smoked bacon - 10 z 25g | ||
| Ginger slice | 4 | |
| Chicken and Pork Stock - 2 pints 1.1 ltr | ||
| Spring onions | 4 | |
| Dry sherry or rice wine - 2 tablespoons | ||
| Salt | 1/2 Teaspoon | |
Directions
GETTING READY
1. Wash and cut the pigeons into quarters. Put a large pot on the heat and bring the water to the boil. Add the pigeons to the hot water and simmer for 10 minutes. Drain the pigeons and discard the water.
2. Prepare the Parma ham or bacon by shredding it into fine shreds
3. Prepare the ginger by cuttings slices 2 inches (5cm) x 1/4 inch (0-5cm).
4. Place a rack on a wok or deep pan and fill the wok with 2 1/2 inches (6 cm) of water and boil it well.
MAKING
5. In another pot, heat the stock and then pour it into a heatproof glass or china casserole.
6. Add the pigeon, ham, spring onions, ginger, sherry or rice wine and salt to the casserole, and cover it with a lid or foil. Place this casserole on the prepared rack and cover tightly with a lid or foil. This is referred to as double steaming. Reduce heat to simmer and steam gently for 2-3 hours or until the pigeon is tender.
7. Check the hot water and replace the hot water from time to time. When the soup is cooked, use a slotted spoon to remove the pigeon and solid ingredients. Discard the spring onions, ginger and ham.
SERVING
8. Serve immediately with the pigeon pieces or with toasted bread
TIP
A simpler method is to simmer soup in a soup tureen but the resulting taste will be quite different
1. Wash and cut the pigeons into quarters. Put a large pot on the heat and bring the water to the boil. Add the pigeons to the hot water and simmer for 10 minutes. Drain the pigeons and discard the water.
2. Prepare the Parma ham or bacon by shredding it into fine shreds
3. Prepare the ginger by cuttings slices 2 inches (5cm) x 1/4 inch (0-5cm).
4. Place a rack on a wok or deep pan and fill the wok with 2 1/2 inches (6 cm) of water and boil it well.
MAKING
5. In another pot, heat the stock and then pour it into a heatproof glass or china casserole.
6. Add the pigeon, ham, spring onions, ginger, sherry or rice wine and salt to the casserole, and cover it with a lid or foil. Place this casserole on the prepared rack and cover tightly with a lid or foil. This is referred to as double steaming. Reduce heat to simmer and steam gently for 2-3 hours or until the pigeon is tender.
7. Check the hot water and replace the hot water from time to time. When the soup is cooked, use a slotted spoon to remove the pigeon and solid ingredients. Discard the spring onions, ginger and ham.
SERVING
8. Serve immediately with the pigeon pieces or with toasted bread
TIP
A simpler method is to simmer soup in a soup tureen but the resulting taste will be quite different
Chef
