Birds' Nest Soup with Chicken Cubes and Mushrooms recipe
information
Foong Yin Mun Sung, This is one of the classics of Cantonese cuisine and is very filling indeed. Birds' nests and quail eggs can be obtained from oriental or Chinese delicatessens.
ingredients
225 g (8 oz) Birds' nests
1 Tbs Vegetable oil
1 Tbs Chopped fresh root ginger
125 g (4 oz) Cooked chicken, cubed
125 g (4 oz) Button mushrooms, quartered
225 g (8 oz) Canned quail eggs, drained
1 3/4 litre (3 pints) 7 1/2 cups Chicken stock
1 Tbs Vegetable oil
1 Tbs Chopped fresh root ginger
125 g (4 oz) Cooked chicken, cubed
125 g (4 oz) Button mushrooms, quartered
225 g (8 oz) Canned quail eggs, drained
1 3/4 litre (3 pints) 7 1/2 cups Chicken stock
method
1. Soak the birds' nests in water for 5 minutes, then drain.
2. Heat the oil in a saucepan. Add the ginger and fry for 1 minute, stirring constantly. Stir in the chicken, mushrooms, eggs and stock and bring to the boil. Reduce the heat to low and add the birds' nests. Simmer for 5 minutes, stirring occasionally.
3. Transfer the soup to a warmed tureen or large bowl and serve at once.
2. Heat the oil in a saucepan. Add the ginger and fry for 1 minute, stirring constantly. Stir in the chicken, mushrooms, eggs and stock and bring to the boil. Reduce the heat to low and add the birds' nests. Simmer for 5 minutes, stirring occasionally.
3. Transfer the soup to a warmed tureen or large bowl and serve at once.
serving amount
6 - 8 servings
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