Bird’s Nest Soup with Minced Chicken

Name: Bird’s Nest Soup with Minced Chicken ( )
Yield: Makes 4 to 6 Servings
Cuisine: China
Ingredients: 4 ounces chicken breast meat, minced; 1 extra-large egg white, lightly beaten; 1 teaspoon salt; Pinch of white pepper; 4 cups Chicken Stock; 1 tablespoon Shaoxing wine; 2 bird’s nests (2 ounces total); 3 cups hot water, about 150°F, or hot to the touch; ⅓ cup minced Salt-Cured Ham; 2 tablespoons cornstarch mixed with ¼ cup of Chicken Stock; 2 tablespoons cornstarch mixed with ¼ cup of Chicken Stock

Preparation info

Makes
4 to 6
Servings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

This savory bird’s nest soup is typically eaten at the midpoint of a meal or banquet. The texture of the chicken and cured ham complements the smoothness of the nest strands.

Ingredients

2 bird’s nests (2 ounces total)
3 cups hot water, about 150°F, or hot to th

Asia
China
Soup

Method

Combine the nests and hot water in a bowl and allow to soak for 4 to 4½ hours, or until they soften, loosen, and separate into strands. Rinse them well, drain them in a fine-mesh strainer, and then repeat the rinsing again, to remove any remaining impurities. Drain the strands well.

In a large pot, place the stock and bring to a boil over high heat. Add the wine, salt, and white pepper,