Name: Gusu's Famous Dish "feng Huan's Nest"
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 380g pigeon; 10 pieces Pigeon eggs; 3 flowers 30g Shiitake Mushrooms; 35g Winter bamboo shoots; 20g per plant Choy Sum; 10 capsules Wolfberry; 15g Sliced ginger; 30g Scallions; 2g salt; 1g MSG; a little White pepper; 20g Shao wine; 550ml Chicken Clear Soup

Gusu's Famous Dish "feng Huan's Nest"

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

"Phoenix in the nest" is a famous historical dish in Suzhou. It is said that in the past in Wuxi, Suzhou, the daughters of large families usually get married, and three days later, they will bring their son-in-law back to their natal provinces to thank their parents for their kindness in nurturing.
Son-in-law belonged to distinguished guests in ancient times, and they were treated warmly when they came to the house of Taishan Yue Zhang. During the banquet, Mr. Weng confided in the wine and asked to take care of his daughter, which was a kind of etiquette at the time. Even the poor have to eat better than usual to entertain their son-in-law. This "Phoenix Return to the Nest" is a soup that the daughters of big families must serve when they return to the door. Of course, ordinary people do not have such a taste.
"Feng Huanchao" is actually a very simple soup, the main thing to eat is the deliciousness of the raw materials and its original flavor. This dish is usually made with "pigeon", even the soup is braised and stewed with meat, it tastes very delicious, and has a tonic effect. This dish was mentioned in "Suiyuan Shidan" and "Yangzhou Huafanglu" written by Yuan Mei in the Qing Dynasty, but the name is different.
When Qianlong Xiajiangnan Road passed through Suzhou, the local officials used this dish to entertain him. The emperor tasted it very delicious and the name was elegant! It can be said that it is; the beauty of the world is so beautiful, how can it be better than Gusu's "phoenix".
It is said that when Qianlong held a banquet for the first time in the palace of Tianning Temple in Yangzhou to entertain local Manchu and Han officials, the entourage of the Ministry of Internal Affairs specially ordered people to prepare this "Phoenix Return to the Nest". "Tianning Temple" was also the first place for the "Manchu Feast" in those days. According to records, the banquet was very luxurious and grand, which can be described as extravagant and extravagant, fully taking in the delicacies of Jiangnan.
The Qianlong period in the Qing Dynasty was a heyday for the development of my country's food industry. Based on the Kangxi "Thousands of Old Feast", it founded the "Manchu and Han Banquet" which was later recognized by people. "Man and Han Banquet" is a gathering of the essence of China's food and beverage, so that Chinese food culture has been enriched with more vivid content!
"Feng Huan Chao" was later used by many restaurants to use "chicken" as the raw material, and it became mainly meat-eating. In fact, its original method is mainly to drink soup. Today, I made this "Phoenix Return to the Nest", the main productions are as follows;"

Gusu's Famous Dish "feng Huan's Nest"

1. Clean the pigeon's internal organs and put green onion and ginger in the pigeon belly.

Gusu's Famous Dish "feng Huan's Nest" recipe

2. Blanch the mushrooms and winter bamboo shoots.

3. Put the blanched shiitake mushrooms and winter bamboo shoots into the stewing pot.

4. Put the pigeons in boiling water and cook for 3 minutes, then wash them off with water.

5. Put the pigeons in the stew pot.

6. Dove eggs are placed around the pigeons.

7. Put a shiitake mushroom on the pigeon.

8. Pour the chicken broth into the pot.

9. Bring the chicken broth to a boil, season with salt and a little MSG.

10. Sprinkle a little pepper in the soup and mix thoroughly.

11. Pour in an appropriate amount of Shaoxing wine and mix thoroughly.

12. Scoop the prepared soup into the stewing pot.

13. Put the lid on the stewing pot and place it in the steamer.

14. Steam on medium heat for two hours and then take it out.

15. After steaming, add a few medlars and simmer for a while, then add a blanched vegetable heart to serve.

Tips:
The characteristics of this dish; the soup is clear in color, fragrant in smell, smooth and tender pigeon meat, and delicious in soup.

Tips;

1. All poultry that is used for cooking soup must be cleaned of internal organs without leaving any blood, especially the lungs must be cleaned with fingers sticking to the bones, so as to keep the soup delicious. The poultry that is cooked in the soup must be washed again after it is scalded, so that no foam and scum are left on it.

2. Xiaochai chicken can also be used to make phoenix return to the nest, but it is not as delicious as a pigeon.

3. To make original dishes or soups, the ingredients must be fresh without any peculiar smell, otherwise it will affect the deliciousness of the soup.

4. If there is no chicken soup, it can be replaced by a concentrated chicken juice sold in the market. The taste is also good, and the price is about 18 yuan per bottle.

This Gusu delicacy "Feng Huanchao" of the big stir-fry spoon is ready. It is simple to make and tastes delicious. This soup is most suitable for summer warming and tonic for friends' reference!