Clear Soup with Willow-Leaf-Shaped Bird's Nest
This classic imperial soup features crystal-clear broth with bird's nest shaped like willow leaves, offering a delicate, silky texture and subtle flavor. Each spoonful is a taste of elegance, perfect for grand banquets.
Ingredients
7 items- Dried bird's nest 20 g
- Chicken stock (clear) 1000 ml
- Ginger 2 slices
- Scallion 2 segments
- Cooking wine 1 tsp (5 ml)
- Salt 1/2 tsp (2 g)
- Goji berries 6 pieces
Nutrition
Steps （6 steps）
Place the dried bird's nest in a large bowl and add enough cold water (about 500 ml) to submerge it. Soak at room temperature for 4 hours until fully rehydrated, about 5 times in volume, white and soft. Carefully remove any impurities and feathers with tweezers, rinse gently under cold water three times, then tear the bird's nest into thin willow-leaf-like strips along its natural texture. Set aside in a small bowl.
Prepare the chicken stock in advance: cut half an old hen (about 500 g), 200 g lean pork, and 50 g Jinhua ham into large chunks. Blanch them in boiling water for 3 minutes, then rinse off any scum. Place the meat in a soup pot, add 3000 ml water, ginger slices, and scallion segments. Bring to a boil over high heat, skim off any foam, immediately reduce to low heat and simmer for 3 hours until the broth is clear and flavorful. Strain through a fine sieve to obtain 1000 ml of clarified stock.
Pour the clarified stock into a pot, add ginger, scallion, cooking wine, and salt. Bring to a rolling boil for about 2 minutes to infuse the flavors, then remove and discard the ginger and scallion. The stock should be clear, fragrant, and well-seasoned.
Bring another pot of water to a boil. Place the soaked bird's nest strips in a metal strainer and blanch in the boiling water for 10-15 seconds until they become translucent and slightly springy. Immediately remove and drain well. This step removes any raw smell and helps the bird's nest absorb the stock.
Divide the blanched bird's nest equally among four small soup bowls. Pour the hot stock over the bird's nest, ensuring it's completely submerged. Place the bowls in a steamer, cover, and steam over high heat for 15-20 minutes until the bird's nest becomes soft, tender, and fully infused with the stock's flavor.
Remove the steamed soup bowls. Gently place a few pre-soaked goji berries on top of each bowl for garnish (1-2 per bowl). The soup should be clear, the bird's nest white, and the goji berries bright red. Serve immediately hot.
Tips
1. Always use cold water for soaking bird's nest; hot water destroys its nutrients and texture. 2. Ensure the chicken stock is simmered long enough and well strained; a cloudy stock ruins the dish's appearance. 3. Do not steam for more than 20 minutes or the bird's nest may lose its shape. 4. Only a few goji berries are needed for garnish; soak them for no more than 10 minutes to keep their color.
You May Also Like
More recipes you might enjoy
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Oil-Braised Prawns
A classic Shandong dish featuring fresh prawns braised in oil and sauce until gleaming red, tender, and coated with a savory-sweet glaze. The rich shrimp oil and aromatic sauce make it an irresistible centerpiece for festive meals.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.