Stewed Fish Maw Pigeon Soup

A nourishing and elegant Cantonese delicacy! This slow-stewed soup blends the silky texture of fish maw with the tender richness of pigeon, creating a deeply flavourful broth that replenishes and comforts. Infused with premium Chinese herbs like Dang Shen and goji berries, it’s a warm, restorative dish perfect for boosting energy and radiance.

Ingredients

• 2 Pigeons
  
• 2 pieces fish maw (soaked and blanched)
  
• 300 g lean pork meat
  
• 5 g Dang Shen
  
• 4 slices dried Chinese yam
  
• 4 red dates (cut in half)
  
• 5 g Yuzhu (玉竹)
  
• 5 g Sha shen (沙參)
  
• 5 g dried euryale seed (茨實)
  
• 5 g goji berries
  
• 3 pieces ginger
  
• Subtle white pepper
  
• Subtle salt
  

Steps

1. Firstly, blanch the pigeons and lean meat for 5 minutes
   
2. Wash and cut into smaller pieces
   
3. Put all ingredients except salt and white pepper into a stainless steel container that can be put inside an even bigger pot for double boiling
   
4. Pour in boiling water until an inch above all ingredients
   
5. Stew in medium high heat for 3 hours
   
6. Once done, serve in a small bowl and add in salt and white pepper according to your preference. Enjoy!
   

Languages

Geschmorte Fischmagen-Taubensuppe - Deutsch (German) version
Sopa de pescado guisado con fauces de paloma - Española (Spanish) version
Soupe de gueule de poisson mijotée et de pigeon - Français (French) version
Sup Perut Ikan Merpati Rebus - Bahasa Indonesia (Indonesian) version
zuppa di piccione con mascelle di pesce in umido - Italiana (Italian) version
魚の浮袋と鳩のスープの煮込み - 日本語 (Japanese) version
생선 조림 비둘기 아가미 수프 - 한국인 (Korean) version
ซุปกระเพาะปลาตุ๋นนกพิราบ - แบบไทย (Thai) version
鱼肚炖鸽子汤 - 简体中文 (Simplified Chinese) version
魚肚鴿湯 - 香港繁體中文 (Traditional Chinese - Hong Kong) version