Ingredients:

  • 10 g dry bird's nest
  • 4 cups filtered water
  • 6 cups low-sodium chicken stock
  • 15 g ginger, peeled and sliced into coins
  • 2 g white pepper, ground
  • 5 ml toasted sesame oil
  • 100 g egg whites, lightly beaten
  • 16 g cornstarch
  • 30 ml water
  • 10 g green onion, thinly sliced

Instructions:

  1. Place 10 g dry bird's nest in a ceramic bowl and cover with 4 cups filtered water. Soak for 4 to 6 hours, or overnight in the refrigerator, until soft and expanded.
  2. Gently lift the nest and use tweezers to remove any tiny feathers or dark specks, then rinse under a slow stream of cool water.
  3. Drain the soaking water through a fine mesh strainer and place the nest in a clean bowl.
  4. In a saucepan, bring 6 cups low-sodium chicken stock and 15 g ginger slices to a gentle simmer over medium heat.
  5. Place the cleaned nest in the inner ceramic bowl of a double boiler and pour the hot ginger-infused stock over the nest until fully submerged.
  6. Cover the bowl and simmer on low heat for 2.5 to 3 hours until the nest looks translucent and plump.
  7. Mix 16 g cornstarch with 30 ml water to create a slurry; stir it slowly into the simmering soup to achieve a velvety consistency.
  8. Slowly drizzle 100 g lightly beaten egg whites into the pot in a thin stream, stirring gently in one direction to create ribbons. Cook until the eggs are fully set and reach an internal temperature of 160°F/71°C.
  9. Stir in 2 g white pepper and 5 ml toasted sesame oil, then remove from heat immediately to prevent overcooking the eggs.
  10. Garnish with 10 g thinly sliced green onion and serve.