Ingredients:
4 ounces (115 grams) loose bird’s nest4 thickish slices fresh ginger root, peeled
2 large scallions
4 to 5 cups prime stock
2 tablespoons cornstarch, dissolved in 2 tablespoons water
salt to taste
1⁄2 to 1 quantity chicken velvet
1 ounce (25 grams) best ham, ideally
Chinhua or Virginia, chopped fine
Directions:
Soak the bird’s nest in about 5 cups of tepid water for several hours or overnight. Drain through a fine sieve. It will have increased about 4 times in weight. 2 With a pair of tweezers, remove any feathers or other impurities. Depending on the quality of the bird’s nest, this can be a time-consuming task. Rinse in cold water 2 or 3 times and drain.Put into a saucepan, add the ginger, scallions and about 6 cups of boiling water. Return to a boil, then simmer for 10 minutes. Remove and discard the ginger and scallions. Drain but leave damp. (The bird’s nest can now be left in the refrigerator, covered, for 2 or 3 days before making the soup.)
Put the bird’s nest and prime stock into a large saucepan and bring to a gentle simmer. Stir in the dissolved cornstarch and let the soup thicken. Add salt to taste.
Stir about 2 ladles of hot soup into the chicken velvet to make the purée thinner. Slowly pour into the simmering soup, stirring to make a smooth consistency. Continue to simmer until the chicken is cooked.
Transfer to a warm soup tureen. Sprinkle the chopped ham on top in the center. Serve hot.
Serves 10. Any leftover soup can be frozen.

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