Ingredients
2 squabs (each about 400 g / 14 oz), 100 g (about 3.5 oz) rehydrated white wood ear mushrooms, 750 g (about 3 cups) stock.
Seasonings
10 g salt, 10 g water-softened dried tangerine peel, 5 g MSG, and 2 g chicken bouillon powder.
Instructions
1. Slaughter and clean the squab, then chop into pieces. Blanch in boiling water for 2 minutes, rinse under cold water, and place in a soup bowl.
2. Rinse the rehydrated white wood ear mushrooms, cut into pieces, blanch in boiling water, then place in the soup bowl along with the rehydrated tangerine peel.
3. Place the pot over medium heat, bring the broth to a boil, add salt, MSG, and chicken bouillon, stir to combine, then pour into a soup bowl, place in a steamer basket, and steam over high heat for 30 minutes until cooked through. This dish has a light, fresh flavor and helps nourish yin and strengthen the lungs.