Salted Three-Shred Bird's Nest
Clear, flavorful imperial bird's nest with nourishing, lung-moistening properties, paired with ham, shredded chicken, and shredded egg.
Ingredients
Bird's nest cups (soaked, hair removed, shredded)
50 g
Shredded ham
20 g
Cooked chicken breast shreds
50 g
Round egg shreds
30 g
Light soy sauce
10 g
MSG (monosodium glutamate)
10 g
Alkaline water
10 g
Top broth (superior stock)
1250 g
Instructions
1
Step 1
Place the bird's nest cups in a small chicken cup, pour in 1000 g of boiling water, cover, and soak until the bird's nest becomes soft and pliable; then begin picking out any fine feathers. Use a small bowl filled with clear water, take the bird's nest by hand, squeeze out the excess moisture, and tear it into shreds with your fingers. Whenever feathers are spotted, pick them up with your fingers and drop them into the clear water in the small bowl so that the feathers do not stick to your hands.
2
Step 2
Once all the feathers have been removed, place the bird's nest back into the chicken cup and add 1000 g of boiling water. Cover for 10 minutes, then change the water once; repeat this change one more time. For the third change, add 10 g of alkaline water together with 1000 g of boiling water and pour them in at the same time, cover, and soak for 5 minutes. Then rinse the bird's nest in fresh clear water four times so that it is thoroughly rinsed and free of any alkaline taste. Place it in a bowl, drain off the water, and set aside.
3
Step 3
Place the bird's nest in a steamer and steam for 15 minutes, then remove and drain off any liquid. Drizzle a little top broth into the bird's nest, then drain it again, and transfer the bird's nest into a large soup bowl. Arrange the shredded ham, cooked chicken breast shreds, and round egg shreds on either side of the bowl. Separately, in a small chicken cup combine the MSG and light soy sauce, then pour in the top broth together with the bird's nest. Just before bringing to the table, gently ladle the top broth over the bird's nest and serve immediately.
