Stewed Pigeon with Chinese Black Mushrooms
Ingredients
| 2 | whole pigeons* | |
| 6 | chinese black mushrooms, soften in warm water | |
| 4 | cups | water |
| 1 | tablespoon | rice wine |
| 1 | teaspoon | salt |
| 2 | stalks | green onion |
| 2 | slices | ginger |
Clean pigeons and place in ceramic pot or the microwave pressure cooker. Add water, rice wine, salt, stalks of green onion and ginger to the pot. Microwave, covered, at High (600-700 Watts) for 8 minutes. Reduce power to Medium Low (240 Watts) and cook for 40 minutes. Remove from the oven, uncovered, and add chinese black mushrooms to the pigeon soup. Cook, covered, at High for 10 minutes. The cooking time for the pressure cooker is 25 minutes at high and after adding chinese black mushrooms, plus 8 minutes more.
*Chicken can be substituted.
Author: Kyren Abbot
Passionate about demystifying women's health, Kyren Abbot is a health contributor focused on holistic wellness. Through her writing, she aims to simplify complex health topics and empower women to thrive in every stage of life