Basic Preparation
基本準備方法

Bird's nest need to be soaked for 3-4 hours prior to cooking. The raw nest will weigh 5-6 times
more after soaking. Cut and shred any knots to smaller pieces if you'd like. It is recommended to cook them within a week after soaking. Cooking in low heat for 30 minutes is preferable for white bird's nest, up to 1 hour or longer for yellow and red bird's nest. Do not cook in HIGH heat for more than 30 minutes, this will destroy the nutrients.

烹調前燕窩需要浸泡3-4小時.浸泡後的燕窩重量會增加5-6倍以上.以個人喜好,剪切任
何較小的節塊.建議浸泡後請在一個星期內烹調.白色的燕窩在30分鐘的慢火烹調是最好
的,慢火烹調黃色和紅色的燕窩至1小時或更長.不要在高溫煮超過30分鐘,因為這會破壞
營養價值。

Recipes

CHICKEN AND ABALONE CONGEE WITH BIRD'S NEST 燕窩鮑魚雞粥

Ingredients:
- 113 g superior bird's nest, soaked
- 113 g long-grain rice
- 1/2 chicken
- 38 g small dried abalones
- 10 cups water
- ham puree
- salt
材料:
-燕窩113g(浸泡備用)
-白米113g
-雞半隻
-小乾鮑魚38g
-水10杯
-火腿茸
-鹽少許

Method:
1. Wash and soak rice with salt for 1 hour.
2. Cook abalones in boiling water over low heat for 10 minutes. Turn off the stove and cover for 30 minutes. Remove abalones, rub and wash with warm water (if wash with cold water, the
gelatinous substance will solidify and the abalones will not become soft after cooked).Cook
abalones in the boiling water with ginger, spring onion and wine for 5 minutes.
3. Skin chicken, parboil in boiling water and rinse.
4. Boil the amount of 10 cups of water. Add chicken, abalones and rice and bring to the boil. Reduce to low heat and cook until congee is smooth. Remove chicken and abalones. Add bird's
nest to congee and cook over low heat for 20 minutes.
5. Tear chicken into fine shreds and slice abalones. Add chicken and abalones to congee, season with salt and sprinkle with ham puree.

做法:
1.洗米,加油和鹽,醃1小時.
2.用慢火煮鮑魚10分鐘,關閉爐灶和覆蓋30分鐘.取出鮑魚,用溫水揉搓和沖洗(如果用
冰水洗淨,鮑魚上的膠狀物質固會凝和不會變軟).再放鮑魚入沸水中和薑,蔥,酒一
起煮5分鐘.
3.雞洗淨在沸水中煮至半熟和沖洗.
4.將10杯水煮沸,加雞,鮑魚和大米煮滾.改慢火煮粥至鬆軟.取出雞肉和鮑魚,添加燕窩
粥,用慢火煮20分鐘.
5.把雞肉撕成絲,鮑魚切片.加雞絲和鮑魚片回粥,撒上火腿茸和調味即可.

 

STEWED BIRD'S NEST WITH BLACK CHICKEN AND CHINESE CORDYCEPS
冬蟲草烏雞燉燕窩

Ingredients:
- 113 g superior bird's nest, soaked until soft
- 13 g Chinese cordyceps
- 4 red dates
- 1 black-skinned chicken
- 113 g lean pork
- 2 slices of ginger
- 4 cups of boiling water
- salt
材料:
-燕窩113g(浸泡備用)
-冬蟲草13g
-紅棗4顆
-烏雞一隻
-瘦肉113g
-生薑兩片
-水4杯
-鹽少許

Method:
1. Wash Chinese cordyceps and red dates
2. Remove innards of black chicken and wash. Parboil, rinse and drain together with lean pork. Put chicken and lean pork into a stewing pot. Add Chinese cordyceps, red dates, ginger and boiling water. Cover and stew for 3 hours. Add bird's nest and stew for 30 minutes. Season with salt and dish up in stewing pot.

做法:
1.冬蟲草和紅棗洗淨.
2.清洗烏雞取出內臟.煮烏雞及瘦豬肉至半熟,雞肉和瘦豬肉放入一個燉鍋.加入冬蟲草,
紅棗,生薑和開水.蓋燉3個小時.添加燕窩後再燉30分鐘,食時調味.

 

CLEAR SIMMERED BIRD'S NEST 燕窩燉竹絲雞

Ingredients:
- 113 g superior bird's nest, soaked until soft
- 1 mature chicken
- 300 g pork shoulder bone
- 19 g ham, sliced
- 2 slices of ginger
- 12 cups of water
- salt
- ham shreds
材料:
-燕窩113g(浸泡備用)
-竹絲雞一隻
-豬骨300g
-金華火腿19g(切片)
-生薑兩片
-水12杯
-鹽少許
-金華火腿絲

Method:
1. Remove the innards of chicken, wash, skin and cut off head and feet. Wash and parboil pork
shoulder bone together with chicken.
2. Bring 12 cups of water to boil in crockery pot. Add chicken, pork shoulder bone, ham slices and
ginger slices and bring them to boil. Reduce to low heat, cook for 3 hours and remove the
residue from stock.
3. Pour stock into a stewing pot. Add bird's nest, cover and stew for 40 minutes. Dish up with
stewing pot, season with salt and sprinkle with ham shreds.

做法:
1.取出雞的內臟,去皮洗淨,切斷頭和腳.煮豬骨與雞至半熟.
2.放12杯清水在褒內煮沸,加入雞肉,豬骨,火腿片及生薑,待再次煮沸後慢火煮3小時.
3.把高湯倒入一個燉鍋,添加燕窩,上蓋燜40分鐘,撒上火腿絲和鹽適量即可.