Materials:
one young pigeon
5g American ginseng slices
2g cordyceps (Chinese caterpillar fungus)
3g fruit of the Chinese wolfberry
1000g soup stock
Preparations:
Cut the pigeon in half, clean and scald, transfer to a bowl.
Put soup stock, salt, MSG, cordyceps, ginseng slices, wolfberry fruit and minced ginger
in a pan and season, pour into the bowl and steam for two hours.
