Birds Nest Soup Recipes
BIRD'S NEST SOUP
Serve at Chinese wedding. Hong Kong and the United States are the largest importers of birds' nests charging between $30 and $100 per bowl of soup in Chinese restaurant and while a single kilogram of nest can cost between $2,000 and $10,000.
Provided by foodart
Categories Cantonese
Time P1DT25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Soak bird's nest overnight. Then remove water and clean.
- In a stockpot add cooking oil and boil the chicken stock then add in birds nest. Let it heat for 10 minutes. Add the rest of the ingredients and let it heat for another 10 minutes. Add in cornstarch roux to lightly thicken the soup and stir in the chicken meat, mushrooms and turn off the heat and let stand for 5 minutes before serving.
Nutrition Facts : Calories 148.9, Fat 6.1, SaturatedFat 1.4, Cholesterol 10.8, Sodium 558.6, Carbohydrate 13.4, Fiber 0.3, Sugar 5.7, Protein 9.5
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- Rather than weighing the bird’s nest, we go by pieces per person. For two persons, my mum used 2 small pieces or 1 large piece. This equates to about 5-8 grams per person.
- Although red dates are a common addition in bird’s nest soup, my family omitted them. According to my mother, the cheap red dates will act like a sponge which absorb the goodness of the bird’s nest soup (though it’s not so bad if you eat the red dates).
- My family prefer to enjoy bird’s nest in the purest way – just bird’s nest, water and rock sugar. If I cook it, I sometimes add American ginseng slices.
- Don’t fuss over prepping the bird’s nest, because the ones sold nowadays are usually very clean. We simply soak the bird’s nest pieces in cold water for about 1/2 to 1 hr until softened, but not so long that the bird’s nest disintegrates into small bits.
- Just as we do not soak bird’s nest for too long, we also avoid stewing them for too long. The older folks especially dislike it when the stewed bird’s nest soup do not have solid chunks after cooking.
- For best results, double-boil instead of using direct flame. See the previous para for the pic on using a slow cooker as the double-boiler.
- It is said that bird’s nest soup is best consumed at room temperature, or chilled, on an empty stomach (such as just before bed). For maximum absorption, do not eat “heaty” snacks or medication a few hours before and after drinking bird’s nest soup.
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- Add the portions to a pot of water with the chicken stock, oil and ginger and brew for 15-20 minutes over heat until the nests have dissolved.
- Add sugar and salt in the pot, and cook for another thirty seconds. Thicken with cornstarch and stir for 1 minute.
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2011-03-19 Nido Soup is the Filipino version of the Chinese Bird's Nest Soup. The name came from a place in El Nido, Palawan (An island in the South West part of the Philippines) where these nests are harvested. This dish is a really expensive delicacy not just in the Philippine cuisine but as well as the Chinese cuisine as the nests came from cave swifts as it known for producing saliva nests …
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- Soak the birds nest in water for 12 hrs, then drain and rinse in running water. Make sure the nest is clean. If you are using a mock version, soak bean threads for 30 minutes before using.
- Flake the chicken pieces further until it resembles a floss consistency, you can achieve this by using a mortar and pestle.
- Add the chicken stock and bring to a boil, and simmer for 5 minutes. Now using a fine sieve transfer the soup to another pot separating the sautéed onions.
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- Rather than weighing the bird’s nest, go by pieces per person. For one person, use 1 piece of Xin Yan Bird's Nest. This equates to about 8-10 grams per person.
- Although red dates are a common addition in bird’s nest soup, we wouldn't recommend using it. According to our own experience, the cheap red dates will act like a sponge which absorb the goodness of the bird’s nest soup (though it’s not so bad if you eat the red dates).
- We highly recommend to enjoy bird’s nest in the purest way – just bird’s nest, water and rock sugar. You may also add American ginseng slices. If you find ginseng bitter or intend to consume at night (it improves alertness/提神), omit it.
- Don’t fuss over prepping the bird’s nest, because our Bird's Nest usually very clean. Simply soak the bird’s nest pieces in water overnight until fully expanded and softened, but not so long that the bird’s nest disintegrates into small bits.
- Avoid boiling bird's nest for too long. Boiling them for too long will remove the solid chunks in the Bird's Nest soup, and cause it to become very watery.
- For best results, use the traditional way of double-boiling instead of an electronic double-boiler slow cooker. However, an electronic slow cooker is an alternative, subjected to personal preference.
- It is said that bird’s nest soup is best consumed at room temperature, or chilled, on an empty stomach (such as just before bed, or when you wake up in the morning).
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- Use a double mesh or fine strainer to strain the soaked bird nest, and remove any impurity that you can see. You may need to tear the bird nest into smaller strips if they clump together.
- If you own a Chinese double boiling jar, place bird nest along with the rest of the ingredients into the ceramic bowl. Cook for 45 minutes to 1 hour. Serve hot.
- If you don't own a Chinese double boiling jar, place all ingredients in a ceramic bowl and cover it with aluminum foil. Place a metal rack/steamer rack inside a pot, place the covered ceramic bowl on top of the rack. Pour enough hot water to partially submerge the bowl. Cover the lid, and simmer for 45 minutes to 1 hour. Serve hot.
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