Minced Pigeon Soup in Bamboo Cup

Name: Minced Pigeon Soup in Bamboo Cup (Chu chieh ko chung)
Cuisine: Chinese
Ingredients: 5 oz. pork fillet; 5 oz. chicken meat; 6 cups chicken soup stock (cold); 2 tablespoons soy sauce; 1 tablespoon wine; 1 teaspoon black pepper; 2 teaspoons salt; 12 bamboo cups; 8 water chestnuts; ½ oz. dried scallops

Chu chieh ko chung

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

5 oz. chicken meat
5 oz. pork fillet
½ oz.

Asia
Taiwan
Hunan
Soup

Method

Remove skin from chicken. Grind chicken meat together with pork fillet three times (or chop with cleaver). Steam the soaked scallops about half an hour, then tear with fingers into fine shreds. Chop the water chestnuts and squeeze dry.
Mix ground chicken and pork meat with wine, salt, and soy sauce, then add scallops and water chestnuts. In bowl, add 1 cup of s