Ingredients:

  • 5 grams Dried Edible Bird’s Nest (White, 'House' grade preferred)
  • Filtered Water, as needed (for soaking/rinsing)
  • 950 ml Chicken Stock (low sodium, homemade is best)
  • 115 grams Lean Pork (boneless, e.g., shoulder or tenderloin)
  • 15 ml Shaoxing Rice Wine
  • 4 slices Fresh Ginger, thinly sliced
  • Salt (Kosher or sea salt), to taste
  • 1 large Egg White
  • 5 grams Corn Starch (or Potato Starch)
  • 15 ml Cold Water (for slurry)
  • 5 grams Rock Sugar (Optional)
  • 5 ml Chives or Coriander (finely minced, for garnish)

Instructions:

  1. Soak and Clean the Nest: Place the dried nest in cool, filtered water and soak for a minimum of 4 hours until fully softened. Drain the water, then use fine tweezers over a white surface to meticulously pick out all tiny feathers and impurities. Rinse thoroughly 2-3 times and set aside.
  2. Prepare the Stock Base: Briefly blanch the lean pork pieces in boiling water for 1 minute; drain and rinse. Combine the chicken stock, blanched pork, and ginger slices in a large pot. Bring to a gentle simmer, skim any foam, and simmer gently for 45 minutes to 1 hour to maximize clarity.
  3. Strain and Season: Strain the stock through a fine mesh sieve into a clean ceramic stew pot, discarding the solids. Season the clear stock lightly with salt and optional rock sugar.
  4. Set Up Double-Boiler: Add the cleaned bird’s nest directly to the seasoned clear stock in the ceramic stew pot. Place the inner pot inside a larger pot (wok or stock pot) filled halfway with water. Bring the water in the outer pot to a gentle simmer (do not boil aggressively).
  5. Double-Boil: Cover the inner pot tightly and maintain a gentle simmer for 1.5 to 2 hours. This slow, steady heat is crucial for achieving the perfect gelatinous texture without dissolving the nest.
  6. Finish and Thicken (Optional): In a small bowl, prepare a slurry by mixing cornstarch and cold water. If desired, remove the stew pot from the water bath and stir in the slurry to achieve a slight thickness.
  7. Ribbon the Egg White: Lightly whisk the egg white until just foamy. Remove the pot from heat and slowly drizzle the egg white into the soup while stirring gently in one direction. The residual heat will cook the egg white into delicate ribbons.
  8. Serve: Ladle the soup immediately into small, individual serving bowls. Garnish with finely minced chives or coriander and serve piping hot.