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cooking time: 2 hours 15 minutes
Ingredients
-
110 grams birds' nest
-
1.14 litter chicken stock
-
1 leg of chicken
-
2 teaspoons water chestnut flour water
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salt and pepper
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1 egg white
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57 grams cooked chicken, chopped
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30 grams ham, finely chopped
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57 grams fresh mushrooms, chopped
-
few spring onions, chopped
Method
1. Soak the birds' nest in hot water for 4 hours.
2. Simmer in chicken stock for 10 minutes.
3. Transfer to fireproof dish, place
chicken leg on top
and steam for 2 hours.
4. Remove chicken leg and any water that may have dropped on the birds'
nest.
5. Mix water chestnut flour with water to a smooth paste.
6. Place birds' nest in saucepan, cover with stock, bring to boil,
season with salt and pepper
and stir in water chestnut
paste.
7. Simmer for 2 minutes, stirring all the time.
8. Add white of egg, and when soup becomes semi-transparent, garnish
with chicken, ham,
mushrooms and spring onions.
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