Bird’s Nest Soup with Minced Chicken


Preparation info

  • Makes

    4 to 6

    • Difficulty


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.


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


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,