Bird’s Nest Soup
Bird’s Nest Soup is a delicacy made from the intricate nests of edible-nest swiftlets. This luxurious and nourishing soup is prized for its unique texture and nutritional benefits.
Nutrition
Calories: 180cal
Carbohydrate: 8g
Protein: 15g
Fat: 7g
Cholesterol: – -mg
Sodium: 500mg
Difficulty Level: easy
20 min Prep
1 hr Cook
1 hr 20 min Total
4 Servings
Ingredients
- 2 dried bird’s nests (about 50 grams)
- 2 cups chicken stock
- 2 cups water
- 100 grams lean chicken breast, sliced
- 1 teaspoon ginger, thinly sliced
- 2 egg whites
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- Salt, to taste
- White pepper, to taste
- 1 teaspoon sesame oil
- Chopped spring onions, for garnish
Instructions
- Soak the dried bird’s nests in cool water for 4-6 hours until they are soft. Drain and remove any impurities or feathers gently with a pair of tweezers.
- Bring a medium pot of water to a boil. Add the bird’s nests and simmer for about 10 minutes. Drain the nests and set them aside.
- In a large pot, combine the chicken stock, water, ginger, and chicken breast slices. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer for 20 minutes to let the flavors meld.
- Remove the ginger slices from the pot. Add in the prepared bird’s nests. Simmer gently for another 20 minutes.
- While the soup is simmering, beat the egg whites until slightly frothy. Slowly stir them into the soup to create egg ribbons.
- In a small bowl, mix the cornstarch with the water to make a slurry. Gradually add it to the soup, stirring constantly, until the soup thickens slightly.
- Season the soup with salt and white pepper to taste. Add the sesame oil for extra fragrance.
- Ladle the soup into bowls, garnish with chopped spring onions, and serve hot.
