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Title: Bird's Nest Soup (Wei-Chuan)
Categories: Chinese Soup
Yield: 1 Servings

1 1/2ozBird's nest
1cChicken stock
1/4tsSalt
1/2tbRice wine
6cChicken stock
2tsSalt
1tsMSG, optional
1tsSesame oil
4tbCornstarch
4tbWater
2 Egg whites
2tbWater
20 Spinach leaves
1tbOil

Rinse bird's nest and remove any feathers or twigs. Soak in a large quantity of water for at least 3 hr. Drain and remove any feathers. If it is hard to remove feathers, pour 2 t oil over the bird's nest and rinse to remove any feathers. Remove all feathers.

Combine bird's nest (having removed any feathers) with 1 c stock and 1/4 t salt in a heatproof bowl that fits inside a steamer. Steam 30 min over medium heat. Transfer this to a large heatproof soup pan (preferably not metal) and add next 5 ingredients. Bring to the boil and thicken with 4 T cornstarch dissolved in 4 T water. Remove from heat and drizzle in 2 egg whites beaten with 2 T water.

Add spinach leaves (which will wilt immediately) and oil. Ladle into bowls and serve immediately.

From: mloo@juno.com (Michael Loo)

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