6as a first course.
By Irene Kuo
This is a gastronomic exercise in matching a delicate but savory taste to a brittle texture; one complements the other with perfect balance. With no taste of its own, the bird’s nest depends on other ingredients for flavor. Nevertheless, the seasonings shouldn’t be strong or they will overwhelm the lightness of the nests. Using a rich stock for flavor, fu yung chicken for a creamy consistency, and minced Smithfield ham for accent, this fluffy white soup is really a marvel of sophistication.