2 ways to make delicious and rich pigeon porridge hot pot that is not fishy

Prepare Ingredients

After plucking and rinsing the pigeon, rub salt on its parts, let it sit for about 5 minutes, then rinse the pigeon thoroughly with water and let it drain.

Next, use a knife to chop the head, legs, wings, and internal organs into small pieces and place them on a separate plate; chop the body of the pigeon into smaller pieces and set them aside on another plate.

Prepare a bowl, add 200ml of filtered water, 50g of sticky rice, and 50g of regular rice, and soak for about 30 minutes.

For the lotus seeds (30g) you bought, peel them, remove the lotus seed heart, and soak in 50ml of water for about 15 – 20 minutes.

Take 20g of mung beans, rinse them, put them in a bowl, and add 50ml of water to soak for about 15 – 20 minutes.

Use 300g of enoki mushrooms, cut off the stems, soak them in diluted salt water for about 15 minutes, then rinse them thoroughly with water and let them drain.

For 300g of chicken thigh mushrooms, use a knife to remove any dirt and roots at the base of the mushrooms, soak them in diluted salt water for 3 minutes, rinse with water until clean, let them drain, and then cut into thin slices.

Next, clean 300g of mustard greens, 100g of perilla leaves, and green onions, let them drain, then chop the perilla leaves and green onions.

Take 3 shallots and 2 pieces of ginger, peel them, wash them well, let them drain, and then slice them thinly.

Rinse the rice and cook the congee

The ingredients include 50g of sticky rice, 50g of regular rice, 30g of lotus seeds, 20g of mung beans after soaking, make sure to rinse them well.

Put 1.8 liters of filtered water on the stove, bring it to a boil, then add the sticky rice, regular rice, lotus seeds, and mung beans that have been prepared, cover the pot loosely, and cook on high heat.

Wait for the water in the pot to boil, then lower the heat, cover the pot tightly, and simmer the congee until soft for about 30 minutes.

Blanch and stir-fry pigeon

Next, you place another pot on the stove, add 1 liter of filtered water, 1 piece of ginger sliced thinly, and boil on high heat. Wait for the water to boil, then add the pigeon body meat, blanch briefly, and remove.

Place a pan on the stove, add 2 tablespoons of cooking oil, and 1.5 shallots sliced thinly to sauté until fragrant.

When the shallots start to turn golden, add the head, legs, wings, and organs along with 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, and 1 teaspoon of fish sauce, stir well for the pigeon meat to absorb the seasoning.

Similarly with the pigeon body meat, place another pan on the stove, add 2 tablespoons of cooking oil, and the remaining 1.5 shallots to sauté until fragrant.

When the shallots turn golden, add the pigeon body meat along with 1 piece of ginger sliced thinly, 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, and 1 teaspoon of fish sauce, stir briefly for 5 – 7 minutes for the pigeon meat to evenly absorb the seasoning, then turn off the heat and serve on a plate.

Cook the hotpot

After cooking the porridge for 30 minutes, add the sautéed pigeon head, legs, and wings, and simmer for another 15 minutes on low heat.

Once the porridge is soft, open the pot lid, season with 1 teaspoon of seasoning powder, 1 teaspoon of broth powder, 1 teaspoon of monosodium glutamate, 1 teaspoon of fish sauce, and 1/2 teaspoon of ground pepper, stir well to finish.

Final product

So, the pigeon porridge hotpot is ready. When eating, you can gradually add the pigeon meat, various vegetables, and mushrooms as desired, wait for it to boil, and then enjoy.

The pigeon porridge hotpot is a perfect combination of sweet and rich flavors, with added vegetables making it a nutritious and healthy dish.

Prepare the ingredients

With 50gr of pork offal, clean all the dirt inside, and wash thoroughly with salt water once.

Next, chop 1 piece of ginger finely, add it to a basin of salt water, wash the offal again for the second time, and then rinse well with clean water again, let it drain and cut into bite-sized pieces.

Wash 2 pigeons (feathers removed) with diluted salt water, then rinse thoroughly with clean water. Next, cut the pigeons into 4 pieces and place them on a plate.

For 400gr of beef, wash it clean, let it drain, and then slice it thinly for eating. Remove the skin from the ginger and 3 cloves of garlic, wash them clean with water, let them drain, and chop finely.

For the green onions and coriander, remove the roots, wash them clean with water, let them drain, and chop them finely.

Discard any wilted or damaged leaves from 20gr of perilla, 20gr of watercress, wash them clean, and then chop them finely. Clean the mustard greens similarly but keep them whole.

How to clean pork offal, without a fishy smell

• Method 1: After buying the offal, cut it into pieces about 15 – 20cm long. Turn the offal inside out, remove any dirt and the yellow fat sticking to it. Then, rub it thoroughly with flour and wash it clean with water, letting it drain.
• Method 2: Cut the offal into small pieces about 3 – 5cm and place it in a basin, add salt, squeeze lemon juice, and use the lemon peel to massage and rub for about 5 minutes, then wash it with clean water. After that, fill the intestines with water, use your hands to push out the dirt inside. Repeat this process 2 – 3 times to clean the offal.
• Method 3: Massage the offal with salt and lemon, then wash it with clean water. Next, boil a pot of water mixed with about 1/3 cup of vinegar, put the offal in to blanch for 2 – 3 minutes, then remove it and wash it with clean water.
• Method 4: Also massage the pork offal with lemon and salt and wash it clean with water. Boil 4 tablespoons of fish sauce, then add the offal and stir for about 3 minutes, then wash it again with water.

See details: How to clean pork offal, without a fishy smell

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Marinate the ingredients

After cutting the pigeon into 4 pieces, place them on a plate, add 2 teaspoons of salt, and mix well to allow the meat to absorb the seasoning.

The 400g of beef after preparation should be placed on a separate plate, marinated with 1 teaspoon of salt, minced garlic, and mixed well.

For 50g of pig intestines, marinate with about 1 teaspoon of salt, adding 1 small piece of minced ginger.

Washing rice and cooking porridge

You put 50g of regular rice and 30g of glutinous rice soaked in 100ml of water for about 15 – 20 minutes into a bowl. After that, wash it clean and drain all the water.

Next, you put 1.5 liters of water on the stove, add 1 packet of herbal medicine and boil it over high heat. When the water in the pot boils, add the 50g of regular rice and 30g of glutinous rice that has been washed, cover the lid and cook over medium heat for about 20 minutes.

Then, you open the lid of the pot, add the pigeon meat, cover the lid tightly, season to taste, and continue to simmer over medium heat for another 15 – 20 minutes.

Cooking the hot pot

After the porridge cooking time, transfer the porridge to the hot pot, add 1 liter of boiling water to avoid it being too thick, stir well, plug it in, and wait for it to boil to enjoy.

Final product

When eating, add 5 grams of fried onions and stir well. Gradually add the beef, entrails, and various vegetables, wait for it to boil and enjoy.

The pigeon porridge hotpot is delicious, fully packed with nutrients from the meat, Chinese herbs, and vegetables. It ensures a sweet and rich flavor, a warm dish for the transitioning weather to winter.