Bird's Nest Soup (燕窝 (yàn wō))
Overview
Bird's nest soup is one of the most famous and expensive delicacies of Chinese cuisine. It is made from the nests of swiftlets, small birds that build their nests from strands of their own saliva, which harden in the air. After long soaking and careful cleaning, the nest is gently double-boiled with water and rock sugar until it softens into fine, translucent, jelly-like strands. Red dates and goji berries are often added. The soup tastes delicate and lightly sweet, and its value lies mainly in its texture and its reputation as a nourishing tonic. Savoury versions with chicken broth also exist.
History
Bird's nest has been eaten in China for centuries and was a luxury of the imperial court during the Ming and Qing dynasties. Most nests come from Southeast Asia, especially Indonesia, Malaysia, Thailand and Vietnam, where they were traditionally harvested from high cave walls. Today many are produced in purpose-built swiftlet houses. The soup is a popular gift and is often served at banquets and to new mothers.
Main ingredients
Edible bird's nest, rock sugar, red dates (jujube), goji berries, water. The soup is built on sweet water broth and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: More soups from China
Recipe
Method
- 16 h
Soak the nest in cold water for 4 to 6 hours until soft, then pick out any feathers.
- 2
Place the nest, water and dates in a small lidded bowl inside a larger pot of simmering water.
- 345 min
Double-boil for 45 minutes, keeping the water gently bubbling.
- 415 min
Add the rock sugar and goji berries and cook for 15 minutes more, then serve warm.
- ✓
Serve. About 1h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
