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Bird Nest Soup
Chinese Soup |
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3 1/2 oz. bird's nest (dried)
6 cups chicken stock
1 large chicken breast (deboned)
1 Tbls. Dry sherry
1/4 cup rich chicken stock
2 Egg whites
1 tsp. Salt
2 Green onions (minced)
1 Tbls. Ham (Smithfield, minced )
2 Tbls. Cornstarch
2 Tbls. Chicken stock
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1. In a large bowl, soak bird's nest water overnight in cold. Drain and rinse. Then spread softened nest pieces on plate; Remove any prominent pieces of 'foreign' matter (e.g. feathers, twigs).
2. Remove membrane and muscle fiber from chicken breast. Using a cleaver handle, pound meat to break down tissue and mince chicken until it is pulp. In a mixing bowl, mix cornstarch with 2 Tbls. chicken stock to make a medium thick paste. Set aside.
3. When ready to cook, heat 6 cups of chicken stock on high heat until boil. Immediately add bird's nest and simmer for 30 minutes. Slowly dribble dry sherry into minced chicken. Using a fork, lightly beat egg whites and fold gently into chicken so they are not completely blended.
4. Bring soup back to boil and slowly add chicken stock mixture to soup. Add salt to soup and heat on medium heat. When soup returns to boil, serve in serving bowls. Garnish with green onions.
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Preparation Time: |
Serves: 6 |
| Recipe Origin: China |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 23746 times. |
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