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Pigeon Soup in Bamboo Bowls

Soups and Congees

Pigeon Soup in Bamboo Bowls
2 ounces pigeon meat
4 ounces minced pork
3 water chestnuts
1 dried scallop, soaked for an hour, then drained and minced
1 Tablespoon rice wine
1 Tablespoon light soy sauce
salt and pepper to taste
1. Mix all the ingredients and put one fourth of each into a tall bamboo cup, often called a bamboo bowl; the correct size holds about six ounces. Then fill the cup to the top with water.
2. Put the cups uncovered in a steamer. Steam them for an hour, remove and serve.

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