China Yànwō (Bird’s Nest Soup)
The main ingredient for yànwō or bird’s nest soup is a swiftlet's nest, which is made of solidified saliva. Believed by some to be an aphrodisiac, bird's nest soup has been considered a delicacy of Chinese cuisine for centuries. The nest, a rare and expensive ingredient, becomes gelatinous when dissolved in water and creates a viscous soup.
Recipe Servings: 4–6
Prep Time
35 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
1 hour
Total Time
9 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3½ oz (100 g) dried nest of a swiftlet
- 6 cups (1.5 l) chicken stock
- 2 Tbsp (30 ml) cornstarch
- 1 Tbsp (15 ml) dry sherry
- 2 egg whites
- 1 chicken breast, finely minced
- 1 tsp (5 ml) salt
- Dried goji berries, as needed for garnish (optional)
Directions
- Soak bird's nest in cold water overnight.
- Drain and rinse nest.
- Remove any feathers and twigs from the softened nest using tweezers.
- Bring chicken stock to a boil in a large saucepan or pot.
- Add bird's nest and simmer for 30 minutes.
- Combine cornstarch and 2 tablespoons (30 ml) of chicken stock to form a paste.
- Pour dry sherry and ¼ cup (60 ml) chicken stock into the minced chicken, stirring to combine.
- Lightly beat egg whites with a fork and fold gently into the minced chicken.
- Add salt and chicken mixture to pot with nest and bring to a boil.
- Garnish soup with scallions and ham and serve.
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