Steamed Bird’s Nest Soup
Serves
4
Prep Time
10 min
Cook Time
8 min
Print RecipeIngredients
- 1 tsp (5 mL) Cooking oil (canola or vegetable)
- 4 Egg whites
- 8 ½ oz (245 g) Bird’s nest (bottled, “ready to serve” bird’s nest is recommended)
- 8 Parsley leaves
- 3 cups (750 mL) Chicken stock
- ½ tsp (2.5 mL) Salt
- ½ tsp (2.5 mL) Sugar
- 2 oz (60 g) Cornstarch
- 1 oz (30 g) Minced, cured ham
Instructions
- Step 1
Brush the inside of 8 pearl-shaped Chinese soup spoons with cooking oil.
- Step 2
Stir the egg whites in a bowl and pour into soup spoons. Add ½ oz. of bird’s nest in each spoon and garnish with parsley leaves.
- Step 3
Boil water in a large pot. Place the spoons on a rack above the water level in the pot. Cover and steam on medium to high heat for 5 minutes.
- Step 4
The eggs will form pearl shapes. Separate them from the spoons and set them aside on a plate for later use.
- Step 5
Boil chicken stock in a pot for 3 minutes and add 8 oz. of bird’s nest. (This is separate from the bird’s nest we added in step 2.)
- Step 6
Add salt and sugar in the pot, and cook for another 30 seconds. Thicken with cornstarch and stir for one minute. Your soup is now complete.
- Step 7
Divide the finished soup into 4 soup bowls, and garnish with 2 egg white pearls each (from step 4) and cured ham. Serve immediately.
Tips
Tip: If your bottled bird’s nest contains sugar, adjust the amount of sugar added accordingly
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 149 |
| Fat | 1 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Carbohydrate | 25 g |
| Fibre | 1 g |
| Sugars | 9 g |
| Protein | 9 g |
| Sodium | 775 mg |
