Furong Yan Cai (Steamed Egg White with Bird's Nest)
A classic Chinese banquet dish featuring bird’s nest and egg white, steamed to a lily-like shape, tender and elegant in taste.
Ingredients
11 items- Dried bird's nest 10 grams
- Eggs 4
- Salt 1/2 teaspoon
- Shaoxing wine 1 tablespoon
- Chicken broth 100 ml
- Light soy sauce 1 teaspoon
- White pepper a pinch
- Water starch 2 tablespoons
- Ham minced 1 tablespoon
- Scallions chopped 1 tablespoon
- Sesame oil 1 teaspoon
Nutrition
Steps （7 steps）
Soak dried bird's nest in warm water for 4 hours until fully rehydrated, remove impurities with tweezers, rinse twice, drain.
Separate eggs, place egg whites in a bowl, add salt, wine, and 50 ml water; whisk in one direction for 1 minute until foamy.
Spread the bird's nest evenly on the bottom of a shallow plate, pour egg white mixture to cover the nest.
Bring steamer water to boil, place the plate in, steam over high heat for 8 minutes until the egg white sets like a lily flower.
Remove the steamed dish, cut into pieces or keep whole, carefully transfer to a serving plate.
In a small pot, add chicken broth, salt, soy sauce, white pepper; bring to boil, thicken with water starch, pour over the dish.
Garnish with minced ham and scallions, drizzle sesame oil, serve immediately.
Tips
Carefully devein the bird's nest for clean texture; whisk egg whites just until foamy, not stiff; steam on high heat but not too long to keep tenderness; the starch glaze adds sheen.
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