Jumat, 24 Oktober 2008

BIRD'S NEST RECIPES

CLEAR SIMMERED BIRD'S NEST
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

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 or not and sprinkle with ham shreds.



BIRD'S NEST IN WINTER MELON
Ingredients:
150 g superior bird's nest, soaked until soft and stewed
3 kg winter melon
75 g dried lotus seeds
113 g chicken
113 g crab meat
38 g ham
4 cups stock
salt

Marinade:
1/4 tsp salt
1/2 tsp caltrop starch
1 tbsp water

Method: 1. Wash surface of winter melon, scoop out seeds and pith with a metal spoon. Parboil in boiling water, remove, rinse and drain. 2. Wash dried lotus seeds, soak until soft and seed. Slice half of the ham and shred the rest. 3. Dice chicken, marinate and parboil. 4. Put winter melon into a deep bowl. Add dried lotus seeds, ham slices and stock to the winter melon. Stew for 1 hour, add chicken, bird's nest and crab meat and stew for 20 more minutes. Season with salt, dish up in stewing pot and sprinkle with ham shreds.



STEWED BIRD'S NEST WITH BLACK CHICKEN AND CHINESE CORDYCEPS
Ingredients:
113 g superior bird's nest, soaked until soft and stewed.
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

Method:
1. Wash Chinese cordyceps. Wash and core 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.



STEWED LILY BULBS WITH BLOOD-RED BIRD'S NEST
Ingredients:
113 g blood-red bird's nest, soaked until soft
19 g white fungi
2 fresh lily bulbs
3 cups stock
salt

Method:
1. Soak and trim white fungi. Tear into small pieces and wash. Parboil in boiling water, remove and drain. 2. Cut lily bulbs apart, wash and put them into a stewing pot. Add bird's nest, white fungi and stock, cover and stew for 1 1/2 hour. Season with salt and dish up in stewing pot



CHICKEN AND ABALONE CONGEE WITH BIRD'S NEST
Ingredients:
113 g superior bird's nest, soaked.
113 g long-grain rice
10 cups water
38 g small dried abalones
1/2 chicken
salt
ham puree

Method:
1. Wash and soak rice 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 with 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. Bring 10 cups of water to the boil. 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.



SHREDDED CHICKEN CONGEE WITH BIRD'S NEST
Ingredients:
113 g bird's nest, soaked until soft and stewed
113 g long-grain rice
1/2 chicken
1 slice of ginger
ham puree
spring onion dices
10 cups water
salt

Method: 1. Wash rice, combine with oil and salt and marinate for 1 hour. 2. Wash chicken, tear the skin off, parboil in boiling water and rinse. 3. Bring 10 cups of water to the boil. Add rice, chicken and ginger and bring to boil. Reduce to low heat and cook until congee is smooth. Remove chicken, tear into fine shreds and discard bone. Return chicken to congee, add bird's nest and cook for 5 minutes. Season with salt and sprinkle with ham puree and spring onion dices

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