Mock Birds Nest Soup Food
BIRD'S NEST SOUP
Serve at Chinese wedding. Hong Kong and the United States are the largest importers of birds' nests charging between $30 and $100 per bowl of soup in Chinese restaurant and while a single kilogram of nest can cost between $2,000 and $10,000.
Provided by foodart
Categories Cantonese
Time P1DT25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Soak bird's nest overnight. Then remove water and clean.
- In a stockpot add cooking oil and boil the chicken stock then add in birds nest. Let it heat for 10 minutes. Add the rest of the ingredients and let it heat for another 10 minutes. Add in cornstarch roux to lightly thicken the soup and stir in the chicken meat, mushrooms and turn off the heat and let stand for 5 minutes before serving.
Nutrition Facts : Calories 148.9, Fat 6.1, SaturatedFat 1.4, Cholesterol 10.8, Sodium 558.6, Carbohydrate 13.4, Fiber 0.3, Sugar 5.7, Protein 9.5
MOCK BIRD'S NEST SOUP
I first tried authentic Bird's Nest Soup in a little local Chinese restaurant near Honolulu. It was love at first taste, even though I was bit put off when I found out it actually was made with a real bird's nest. This is a great mock version. This is usually served as a first course to a Chinese dinner.
Provided by Diana Perry
Categories Other Appetizers
Time 4h45m
Number Of Ingredients 6
Steps:
- 1. Make stock with whatever you have available chicken bones, pork bones, and a ham bone. You want the bones to have some meat left for garnish later. Add lightly salted water to cover the bones, and simmer until all meat is falling off the bones, and the stock has good flavor from the bones. The object is to get 3-4 cups of nice, reduced broth.
- 2. If you don't have enough broth, add canned chicken broth to get to the 3-4 cup measure. And I recommend having 4 cups for the soup.
- 3. While stock is cooking, Soak the Chinese long rice in warm water for 1 hour.
- 4. Chop the Chinese long rice very fine and add to the stock; simmer until it thickens, about 1/2 hour.
- 5. Garnish the soup with some chicken and or ham bits with chopped Chinese parsley; Add a splash of Shoyu (Soy Sauce) to taste.
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- Add the portions to a pot of water with the chicken stock, oil and ginger and brew for 15-20 minutes over heat until the nests have dissolved.
- Add sugar and salt in the pot, and cook for another thirty seconds. Thicken with cornstarch and stir for 1 minute.
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- Rather than weighing the bird’s nest, we go by pieces per person. For two persons, my mum used 2 small pieces or 1 large piece. This equates to about 5-8 grams per person.
- Although red dates are a common addition in bird’s nest soup, my family omitted them. According to my mother, the cheap red dates will act like a sponge which absorb the goodness of the bird’s nest soup (though it’s not so bad if you eat the red dates).
- My family prefer to enjoy bird’s nest in the purest way – just bird’s nest, water and rock sugar. If I cook it, I sometimes add American ginseng slices.
- Don’t fuss over prepping the bird’s nest, because the ones sold nowadays are usually very clean. We simply soak the bird’s nest pieces in cold water for about 1/2 to 1 hr until softened, but not so long that the bird’s nest disintegrates into small bits.
- Just as we do not soak bird’s nest for too long, we also avoid stewing them for too long. The older folks especially dislike it when the stewed bird’s nest soup do not have solid chunks after cooking.
- For best results, double-boil instead of using direct flame. See the previous para for the pic on using a slow cooker as the double-boiler.
- It is said that bird’s nest soup is best consumed at room temperature, or chilled, on an empty stomach (such as just before bed). For maximum absorption, do not eat “heaty” snacks or medication a few hours before and after drinking bird’s nest soup.
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