Clear Soup with Willow Leaf Bird's Nest
This classic Shandong (Lu) clear soup swallow's nest dish features snow-white swallow's nest, pigeon eggs shaped to resemble willow leaves, a crystal-clear broth, and a fresh, mellow flavor.
Ingredients
White bird's nest (wash with warm water, soak until softened, then tear into shreds)
100g
Ham (cut part into small diamond-shaped pieces, the rest into thin strips)
50g
Pigeon eggs (made into willow leaf-shaped pigeon eggs)
100g
Cilantro (use leaves only)
25g
Refined salt
5g
Shaoxing wine
10g
MSG (monosodium glutamate)
1g
Instructions
1
Preparing the Bird's Nest
Wash the bird's nest with warm water, place it in 90%-hot water, cover and simmer for 3 hours, then remove. Use tweezers to pick out any fine hairs and impurities from the bird's nest, rinse thoroughly with clean water, then soak in alkaline water for 1 hour to allow it to expand. Afterward, rinse off the alkaline solution with warm water, tear the nest into shreds, and soak in clear water.
2
Preparing the Ingredients
Cut the ham into small diamond-shaped pieces, and cut the remainder into thin strips for later use.
3
Making the Willow Leaf Pigeon Eggs
Take 12 soup spoons and lightly coat the inside with a thin layer of oil. Crack a pigeon egg into each spoon. On two of them, arrange ham slices and cilantro leaves respectively. Steam until cooked through, then remove — these are the "willow leaf pigeon eggs."
4
Blanching the Bird's Nest
Remove the bird's nest and drain off the water. Add clear broth to a wok. Once it comes to a boil, blanch the bird's nest briefly, then remove and place it in a soup bowl. Arrange the thin ham strips and cilantro leaves on top, then place the steamed willow leaf pigeon eggs around the bird's nest.
5
Pouring the Broth
In a separate clean pot, pour in clear broth, add refined salt and Shaoxing wine, and bring to a boil. Skim off the foam, then add MSG. Carefully pour the broth into the bowl around the bird's nest, and it is ready to serve.
