Thursday, October 18, 2007

Double-boiled pigeon with Chinese herbs

1 pigeon (about 500 gms)
40gm kei chee
20gm wai san
10gm dried longan
1 slice ginger
400ml water

1. Clean the pigeon and scald in hot water for one minute.

2. Put in double boiler and add herbs, salt and water. Allow to simmer three hours.

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