Empress Dowager Seven-Color Bird's Nest
After soaking, steam the bird's nest and serve it with an assortment of sauces, including coconut, honey, and papaya.
Ingredients
Imperial bird's nest
to taste
Red dates
to taste
Coconut milk
to taste
Taro
to taste
Papaya
to taste
Honey
to taste
Almonds
to taste
Lotus seeds
to taste
Longan
to taste
Braising sauce
to taste
Rock sugar
to taste
Instructions
1
Step 1
Soak the imperial bird's nest until soft, remove any fine feathers and rinse clean, then add warm water and repeatedly soak and steep until the nest becomes tender and pliable.
2
Step 2
Heat the coconut milk and honey separately to make a coconut sauce and a honey sauce; peel the papaya and blend it into papaya juice; blend the almonds into almond juice; peel and steam the taro until cooked through, then mash it into a smooth taro paste; steam the red dates together with the lotus seeds and longan flesh until tender and process into a date sauce; heat the braising sauce and stir until smooth and well combined.
3
Step 3
Add rock sugar syrup to the prepared bird's nest, steam over simmering water for about 10 minutes, and serve together with the seven colored sauces on the side.
