Fu Pei-Mei

Steamed Pigeon Soup

Chu’eh ch’iao ch’ing hsiang feng

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Pei-Mei’s Chinese Cookbook
Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

  • About

Ingredients

  • 2 pigeons
  • 3 tablespoons soy sauce
  • 1 tablespoon wine</

Method

  1. Cut and clean the pigeon, drain water off. Rub with soy sauce and wine, then deep-fry in hot oil until golden.
  2. Cut melon into 12 slices (1 inch wide by 2 inch long by ¼ inch thick). Cut ham into 12 thin slices, 2 inches long.
  3. Arrange melon and ham slices in the middle of bowl. Place pigeons in bowl with breast side down, (on either side of the melon).