Ying War Gai Larp Tong

Bird Nest Soup with Chicken


  • 2 ozs. of bird nest
  • 10 ozs. of chicken
  • 1 oz. of Chinese ham
  • 2 ozs. of white mushrooms
  • 2 ozs. of bamboo shoots, stock, salt, pepper, sesame oil, Chinese sauce.


Soak the bird nest in hot water for 3 hours. Put it in a saucepan of boiling water and boil for 5 minutes, drain and put on a deep dish. Over it put 6 ozs. of chopped chicken. Stand the dish in a saucepan of hot water and steam for 6 hours. Remove the chicken, which is of no further use. Cut 4 ozs. of uncooked chicken, the bamboo shoots, the white mushrooms and ham into very small dice. Put the bird nest in a saucepan and cover with stock, boil for a few minutes, add the bamboo shoots, chicken, ham and mushrooms, and season with a little salt and pepper and a few drops of sesame oil. Serve with Chinese sauce.

In China, stock is made with chicken, pork and chicken and pork bones, which are simmered for 6 hours.