Anhui Huangshan Stewed Pigeon Eggs
A classic Huizhou cuisine, clear-stewed pigeon eggs with ham and bamboo shoots. The soup is clear and savory, the eggs tender and nutritious, perfect for a nourishing banquet.
Ingredients
9 items- Pigeon eggs 12
- Jinhua ham 30g
- Winter bamboo shoots 50g
- Dried shiitake mushrooms 3
- Clear chicken broth 500ml
- Salt 1/2 tsp
- Cooking wine 1 tbsp
- White pepper a pinch
- Goji berries a few
Nutrition
Steps （6 steps）
Wash pigeon eggs; place in cold water, bring to a boil, then simmer for 5 minutes. Transfer to ice water for easy peeling; peel when cool.
Slice ham thinly; cut bamboo shoot into comb-shaped slices; slice mushrooms. Blanch bamboo and mushrooms in boiling water for 1 minute; drain.
In a small stewing cup, arrange peeled pigeon eggs. Surround with ham, bamboo shoot and mushroom slices neatly.
Pour chicken broth to cover the ingredients. Add cooking wine, salt and white pepper. Cover with lid.
Place in a steamer; steam over medium heat for 30 minutes, until eggs become translucent and the broth is savory and clear.
Take out the cup, skim off surface fat. Adjust saltiness, garnish with soaked goji berries if desired. Serve hot.
Tips
Cool pigeon eggs in ice water immediately after boiling to peel easily. Do not over-steam or eggs become tough. Ham is salty, so salt cautiously.
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