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Title: Bird's Nest Soup (Wei-Chuan)
Categories: Chinese Soup
Yield: 1 Servings
1 1/2 | oz | Bird's nest |
1 | c | Chicken stock |
1/4 | ts | Salt |
1/2 | tb | Rice wine |
6 | c | Chicken stock |
2 | ts | Salt |
1 | ts | MSG, optional |
1 | ts | Sesame oil |
4 | tb | Cornstarch |
4 | tb | Water |
2 | Egg whites | |
2 | tb | Water |
20 | Spinach leaves | |
1 | tb | Oil |
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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