Mushroom and Squab Soup with Corn

A cleaned squab blanched with ginger and wine, then simmered with corn and mushrooms in a pressure cooker or clay pot.

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Method

5 clear steps

1
Rinse the cleaned squab under cold water.
2
Put the squab in a pot of cold water with 15 ml cooking wine and 10 g ginger. Bring to a boil, then lift out the squab and drain.
3
Put the squab in a pressure cooker or clay pot with water to cover, 20 g ginger, 200 g corn and 100 g mushrooms.
4
Pressure cooker: cook 30 minutes under pressure, staying within the cooker's fill limits and releasing all pressure before opening. Clay pot: after the water boils, simmer on low heat for 40–60 minutes.
5
Check that the squab is cooked through (74°C) and tender. Ladle into bowls and season with 3–5 g salt.

Fit page

China

A cleaned squab blanched with ginger and wine, then simmered with corn and mushrooms in a pressure cooker or clay pot.

Loading kitchen…

5 clear steps

1
Rinse the cleaned squab under cold water.
2
Put the squab in a pot of cold water with 15 ml cooking wine and 10 g ginger. Bring to a boil, then lift out the squab and drain.
3
Put the squab in a pressure cooker or clay pot with water to cover, 20 g ginger, 200 g corn and 100 g mushrooms.
4
Pressure cooker: cook 30 minutes under pressure, staying within the cooker's fill limits and releasing all pressure before opening. Clay pot: after the water boils, simmer on low heat for 40–60 minutes.
5
Check that the squab is cooked through (74°C) and tender. Ladle into bowls and season with 3–5 g salt.

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