270 minutes
A luxurious and flavorful soup made with bird's nest, chicken, and salt-cured ham.
Bird’s Nests
0 oz
Hot Water, about 150°F, or hot to the touch
cups
cups
Shaoxing Wine
tablespoons
teaspoons
pinches
Chicken Breast Meat, minced
0 oz
Extra-Large Egg White, lightly beaten
each
Cornstarch, mixed with ¼ cup of Chicken Stock
tablespoons
Salt-Cured Ham, minced
cups
1. Soak the Bird’s Nests
Start by soaking the bird’s nests in 3 cups of hot water for 4 to 4½ hours. This will soften the nests into delicate strands, making them ready to use in the soup. Once softened, rinse and drain the strands several times using a fine-mesh strainer until the water runs clear. This step is crucial to remove any impurities and ensure the purity of the nests.
2. Prepare the Chicken Stock
In a large pot, bring 4 cups of Chicken Stock to a boil. As the stock reaches a rolling boil, add the Shaoxing wine, salt, and a pinch of white pepper, stirring to combine. Carefully add the rinsed and drained bird’s nest strands to the boiling stock. This allows the nests to absorb the rich flavors of the seasoned stock. Reduce the heat and let the soup simmer gently for 10 minutes.
3. Add Chicken and Egg White
While the soup simmers, prepare the chicken and egg white. Raise the heat and add the minced chicken breast to the pot, stirring to ensure the meat cooks evenly. Slowly pour in the lightly beaten egg white, stirring continuously to create delicate egg strands throughout the soup. This step thickens the soup and adds a velvety texture.
4. Thicken the Soup
Next, stir the cornstarch mixture well to ensure it is smooth, then add it slowly to the soup, stirring constantly. This will further thicken the soup to a desirable consistency. Finally, add the minced salt-cured ham, stirring to incorporate it fully into the soup, enhancing the overall flavor profile.
5. Serve
Turn off the heat and transfer the soup to heated bowls to maintain its warmth and serve immediately. This velvety chicken and ham bird's nest soup is ready to be enjoyed, offering a luxurious and flavorful experience in every spoonful.
Replace the chicken and ham with a selection of seafood like shrimp, scallops, and crabmeat. Use a fish or seafood broth as the base, and consider adding some white wine and fresh dill for a flavor twist.
Use a robust vegetable broth and replace the proteins with tofu or a variety of mushrooms. Enrich the soup with coconut milk for a creamier texture and garnish with thinly sliced scallions and a drizzle of sesame oil.
Introduce aromatic herbs such as lemongrass, kaffir lime leaves, or a sprig of thyme to the broth. These would be steeped while the soup simmers, imparting delicate flavors. Remember to remove them before serving to maintain the velvety texture.
Swap out the traditional mushrooms for more exotic varieties like shiitake, oyster, or enoki. Each type brings a different earthiness and texture that can transform the soup's character without overwhelming it.
Swap out the chicken and ham for thinly sliced beef and various mushrooms. Beef broth can be your base, and for added depth, a splash of soy sauce or Worcestershire sauce can be included.
Use organic, free-range chicken and high-quality aged ham like Prosciutto di Parma or Jamón Ibérico for the best flavors.
Homemade chicken stock with aromatics will greatly enhance the soup's flavor. If using store-bought, select a low-sodium option.
Finely shred the chicken and dice the ham uniformly. Strain the egg whites through a sieve and stir gently into the soup for a smooth texture.
Season carefully with salt and white pepper, tasting as you go to complement the delicate flavors without overpowering them.
If using actual bird’s nests, ensure they are thoroughly cleaned and soaked until soft. If substituting with noodles, cook them separately to avoid mushiness.
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