Recipe by Adam Wong, Executive Chef of Forum Restaurant (awarded with 3 Michelin Stars)
Braised Pigeon Stuffed with Dried Abalone in Soup
Ingredients (Serve: 1)
Boneless Pigeon x1
Premium Dried Abalone x1
Dried Shiitake Mushroom x1
Dried Scallop x1
Jinhua Ham x1
Bamboo Fungus x1
Clear Broth
How To Cook:
1. Thoroughly clean the pigeon and pat dry.
2. Soak dried scallops, shiitake mushrooms, and bamboo fungus in water until softened, then drain.
3. Stuff the pigeon cavity with Jinhua ham, cooked abalone, softened scallops, mushrooms, and bamboo fungus. Secure the opening with kitchen twine or a toothpick.
4. Place the stuffed pigeon in a pot, add clear broth, and simmer over low heat for 45 minutes, or until tender.
