Birds' Nest Soup with Chicken Cubes and Mushrooms
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
- 8 oz Birds' nests
- 1 Tbs Vegetable oil
- 1 Tbs Chopped fresh root ginger
- 4 oz Cooked chicken cubed
- 4 oz Button mushrooms quartered
- 8 oz Canned quail eggs drained
- 3 pints Chicken stock
Instructions
- Soak the birds' nests in water for 5 minutes, then drain.
- 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.
- Transfer the soup to a warmed tureen or large bowl and serve at once.
Calories: 165 kcal
Carbohydrates: 7 g
Protein: 13 g
Fat: 9g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 331 mg
Sodium: 318 mg
Potassium: 317 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 214 IU
Vitamin C: 1 mg
Calcium: 31 mg
Iron: 2 mg