Clear Soup with Swallow Nest and Willow-Leaf Egg White
A classic clear soup featuring tender white bird's nest and delicate willow-leaf-shaped egg whites in a flavorful yet transparent broth. A banquet treasure.
Ingredients
8 items- Dried bird's nest 10 g
- Egg whites 3
- Ham 5 g
- Clear chicken broth 800 ml
- Salt 2 g
- Shaoxing wine 1 tbsp
- Cornstarch slurry 1 tbsp
- Ginger 2 slices
Nutrition
Steps （8 steps）
Soak dried bird's nest in warm water (40°C) for 4 hours until fully expanded. Use tweezers to remove any feathers and impurities. Tear into shreds, rinse and drain.
In a bowl, whisk 3 egg whites with a pinch of salt and 1 teaspoon Shaoxing wine for 30 seconds until frothy.
Brush a flat plate with oil, pour egg white mixture to form a 3 mm layer. Steam over medium heat for 6 minutes until set. Let cool completely.
Cut the set egg white into willow-leaf shapes (diamonds). Transfer to a serving bowl and sprinkle with minced ham.
Bring chicken broth and ginger slices to a boil, then reduce to low heat. Skim foam, season with salt. Add cornstarch slurry while stirring until soup slightly thickens. Strain through a fine sieve.
Place the soaked bird's nest in a small bowl, pour some hot broth over, soak briefly, then discard the liquid. Repeat once to remove any smell.
Arrange the willow-leaf egg whites in the center of a soup bowl, top with the bird's nest, and garnish with ham.
Heat the remaining soup until barely simmering. Gently pour into the bowl along the edge until ingredients are submerged. Cover and steam on high heat for 5 minutes. Serve immediately.
Tips
Ensure bird's nest is thoroughly soaked and cleaned; steam egg whites at moderate heat to keep them tender; the soup must be crystal clear; clarify with minced chicken breast if necessary.
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