Birds Nest Soup Authentic birds nest soup is made using the nests of the swiftlet, a tiny bird found throughout southeast Asia. The swiftlet lives in dark caves, using a method of echolocation similar to the bat to get around. Instead of twigs and straw, the swiftlet makes its nest from strands of its own gummy saliva, which hardens when exposed to air. Humans who harvest the swiftlet nests often come from families that have made their living this way for generations. Prying the nests from the cave walls is extremely dangerous, and many harvesters die each year. Once the nests are harvested, they are cleaned and sold to restaurants, where they are served simmered in chicken broth. While I have never tried authentic birds nest soup, apparently it is an acquired taste - many westerners think it tastes quite rubbery the first time they try it. However it is quite popular throughout Asia, perhaps because it has the reputation of being an aphrodisiac. It is also costly; many western restaurants serve a less expensive version consisting of soup with noodles shaped to resemble a birds nest. BIRDS NEST SOUP Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chinese Soups/stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 oz (approx) dried bird’s nest 6 c Rich chicken stock for soup 1 lg Chicken breast 2 tb Cornstarch 2 tb Rich chicken stock for paste 1 tb Dry sherry 1/4 c Rich chicken stock 2 Egg whites 1 t Salt 2 Green onions, minced 1 tb Minced Smithfield ham Preparation: Soak bird’s nest in cold water overnight. Drain and rinse. Spread softened nest pieces on plate; pick out prominent pieces of “foreign” matter (e.g. feathers, twigs) with tweezers. Debone chicken breast, remove membrane and muscle fiber, pound meat with cleaver handle to break down tissue, mince chicken until it is pulp. Make medium thick paste with cornstarch and chicken stock. Cooking: Bring rich chicken stock for soup to boil. Immediately add bird’s nest; simmer 30 minutes. Mix dry sherry and remaining stock; dribble slowly into minced chicken. Lightly beat egg whites with a fork; fold gently into chicken so they are not completely blended. Add salt to soup. Bring soup back to boil and add chicken mixture slowly so soup does not cool. When soup returns to boil, it is ready to serve. You can hold it at this point on low heat. Pour into serving bowl, garnish with green onions and ham.
Posted on: Mon, 15 Sep 2014 16:54:19 +0000
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