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Add a photoServings: 6
Ingredients
- 3 1/2 ounce (approx) dry bird's nest
- 6 c. Rich chicken stock for soup
- 1 x Large chicken breast
- 2 Tbsp. Cornstarch
- 2 Tbsp. Rich chicken stock for paste
- 1 Tbsp. Dry sherry
- 1/4 c. Rich chicken stock
- 2 x Egg whites
- 1 tsp Salt
- 2 x Green onions, chopped
- 1 Tbsp. Chopped Smithfield ham
Directions
- Preparation: Soak bird's nest in cool water overnight. Drain and rinse.
- Spread softened nest pcs on plate; pick out prominent pcs of
- "foreign" matter (e.g. feathers, twigs) with tweezers. Debone chicken breast, remove membrane and muscle fiber, lb. meat with cleaver handle to break down tissue, mince chicken till it is pulp. Make medium thick paste with cornstarch and chicken stock.
- Cooking: Bring rich chicken stock forsoup to boil. Immediately add in bird's nest; simmer 30 min. Mix dry sherry and remaining stock; dribble slowly into chopped chicken. Lightly beat egg whites with a fork; fold gently into chicken so they are not completely blended. Add in salt to soup. Bring soup back to boil and add in chicken mix slowly so soup does not cold. 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.
- Serves 6 -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 6 servings | |
| Calories 73 | |
| Calories from Fat 22 | 30% |
| Total Fat 2.41g | 3% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 15mg | 5% |
| Sodium 801mg | 33% |
| Potassium 268mg | 8% |
| Total Carbs 4.13g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.3g | 0% |
| Protein 7.45g | 12% |
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