Jade Bird's Nest
This Jade Bird's Nest is a nourishing delicacy of bird's nest and laver simmered in premium clear consommé, with the bright white of the bird's nest and vivid green of the laver creating a striking jade-like contrast.
Ingredients
Hydrated bird's nest
100 g
Seaweed hearts (roots trimmed, leaves scored)
200 g
Yellow egg cake (blanched in boiling water)
2 slices
Shiitake mushrooms
2 slices
Refined chicken fat
100 g
Wet cornstarch slurry
20 g
Premium clear broth
600 g
Ginger (crushed)
4 slices
Salt
3 g
Sichuan peppercorns
20
Sugar
5 g
Shaoxing wine
10 g
Instructions
1
Step 1
Tear the hydrated bird's nest into strips and let them soak briefly in fresh broth. Trim the roots and score the leaves of the seaweed hearts, blanch the yellow egg cake in boiling water, crush the old ginger, and set everything aside.
2
Step 2
Place a wok over high heat, add the refined chicken fat, then drop in the crushed ginger and peppercorns and let them release their fragrance. Pour in the boiling clear broth and bring to a brief simmer. Remove and discard the ginger and peppercorns, then season with salt and sugar. First, add the scored seaweed leaves to the pot, simmer briefly, remove, and arrange them as a base on a serving plate. Next, add the bird's nest, egg cake, and shiitake mushrooms to the pot, simmer briefly, thicken with the wet cornstarch slurry, stir in the Shaoxing wine, then pour everything over the seaweed leaves on the plate and serve.
