Braised Edible Bird's Nest

Name: Braised Edible Bird's Nest
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 50 g dried edible bird's nest (soaked and ready); 100 g lean ham (julienned); 10 bok choy hearts (strings removed, washed); 1 kg chicken stock (for steaming and seasoning); 10 g salt; 10 g sugar; 3 g MSG; 15 g Shaoxing cooking wine; 10 g sesame oil (for finishing glaze); 5 g cornstarch (for water starch slurry thickening)

A traditional premium Korean dish featuring bird's nest as the main ingredient, steamed with shredded ham and bok choy hearts, with an attractive appearance and rich, delicious flavor.

55 min

Easy

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Ingredients

dried edible bird's nest (soaked and ready) 50 g

lean ham (julienned) 100 g

bok choy hearts (strings removed, washed) 10

chicken stock (for steaming and seasoning) 1 kg

salt 10 g

sugar 10 g

MSG 3 g

Shaoxing cooking wine 15 g

sesame oil (for finishing glaze) 10 g

cornstarch (for water starch slurry thickening) 5 g

Instructions

Prep Ingredients

Soak the dried bird's nest until fully rehydrated; julienne the ham; remove tough strings from bok choy hearts and wash thoroughly.

Arrange in Bowl

Take a clean ceramic bowl. Arrange the julienned ham in a diagonal square pattern along the inner walls of the bowl, leaving the bowl bottom uncovered. Then, line the bowl with the rehydrated bird's nest, starting with the bottom first then covering the sides. Pack any broken pieces of bird's nest into the bowl as well.

Steam

Pour 250 ml of chicken stock into the bowl, add a pinch of salt, sugar, and MSG. Place the bowl in a steamer and steam for approximately 20 minutes. Remove from the steamer, drain out the liquid, then invert the bowl onto a serving plate. Leave the bowl in place for now.

Plate and Pour Sauce

Blanch the bok choy hearts in boiling water until tender, drain, rinse with cold water, trim into uniform lengths and drain off excess water. Next, place the bok choy in a pot with chicken stock, bring to a boil over high heat, add salt, sugar, and MSG. Cook until the bok choy is tender and well-infused with flavor, then arrange around the edge of the serving plate. Pour the drained liquid from the bird's nest into the pot, add additional chicken stock as needed, and season with salt, sugar, and MSG to taste. Thicken the sauce with a water starch slurry, drizzle with sesame oil. Remove the bowl from the plate, then pour the sauce over the bird's nest and bok choy.