- Prep Time:
- 10 min
- Cook Time:
- 8 min
- 1 tsp (5 mL) Cooking oil (canola or vegetable)
- 4 Egg whites
- 8 1/2 oz (245 g) Bird’s nest (bottled, “ready to serve” bird’s nest is recommended)
- 8 Parsley leaves
- 3 cups (750 mL) Chicken stock
- 1/2 tsp (2.5 mL) Salt
- 1/2 tsp (2.5 mL) Sugar
- 2 oz (60 g) Cornstarch
- 1 oz (30 g) Minced, cured ham
Brush the inside of 8 pearl-shaped Chinese soup spoons with cooking oil.
Stir the egg whites in a bowl and pour into soup spoons. Add ½ oz. of bird’s nest in each spoon and garnish with parsley leaves.
Boil water in a large pot. Place the spoons on a rack above the water level in the pot. Cover and steam on medium to high heat for 5 minutes.
The eggs will form pearl shapes. Separate them from the spoons and set them aside on a plate for later use.
Boil chicken stock in a pot for 3 minutes and add 8 oz. of bird’s nest. (This is separate from the bird’s nest we added in step 2.)
Add salt and sugar in the pot, and cook for another 30 seconds. Thicken with cornstarch and stir for one minute. Your soup is now complete.
Divide the finished soup into 4 soup bowls, and garnish with 2 egg white pearls each (from step 4) and cured ham. Serve immediately.
Tip: If your bottled bird’s nest contains sugar, adjust the amount of sugar added accordingly