Bird's Nest Soup
Submitted by donkaminski
Authentic Chinese bird’s nest soup with real dried bird’s nests simmered in rich chicken broth with pounded chicken, egg whites, and dry sherry. A prized delicacy garnished with scallions and ham.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
50 minFew dishes carry as much prestige in Chinese cuisine as bird’s nest soup. It’s a centuries-old delicacy that commands respect at the table.
Dried swiftlet nests are soaked overnight, carefully cleaned, then simmered in rich chicken broth until they turn silky and gelatinous. Pounded chicken breast mixed with lightly beaten egg whites creates ethereal wisps that float through the broth. A splash of dry sherry adds subtle warmth.
Garnished simply with sliced scallions and a sprinkle of minced ham, this soup is elegant, restorative, and unlike anything else you’ll ever taste.
Chef Tips
- Soak the bird’s nest overnight in cold water; use tweezers to pick out any feathers or debris after soaking
- Use the richest homemade chicken stock you can make; the broth is the star of this dish
- Fold the egg whites gently into the chicken so they form delicate streaks, not a uniform mixture
- Add the chicken-egg mixture slowly to the boiling soup so the broth stays hot and the proteins set properly
Ingredients
Directions
Preparation: Soak bird’s nest in cold water overnight.
Drain and rinse.
Spread softened nest pieces on plate; pick out prominent pieces of ‘foreign’ matter (e. g. feathers, twigs) with tweezers. Debone chicken breast, remove membrane and muscle fiber, pound until it is pulp.
Make medium thick paste with cornstarch and chicken stock.
Cooking: Bring rich chicken stock for soup to boil.
Immediately add bird’s nest; simmer 30 minutes.
Mix dry sherry and remaining stock; dribble slowly into minced chicken.
Lightly beat egg whites with a fork; fold gently into chicken so they are not completely blended.
Add salt to soup.
Bring soup back to boil and add chicken mixture slowly so soup does not cool.
When soup returns to boil, it is ready to serve.
You can hold it at this point on low heat.
Pour into serving bowl, garnish with green onions and ham.
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