Stewed Bird’s Nest with Chicken and Abalone

April 11, 2008 | By carol In Recipes |

Stewed Lily Bulbs with Bird's Nest

Ingredients:

100 grams Lo Hong Ka Bird’s Nest
100 grams abalone
1 spring chicken
100 grams lean pork
6 cups stock
15 grams ham, sliced
2 slices of ginger
salt

Procedure:

Cook abalone in boiling water for 10 minutes. Turn off stove and cover for 30 minutes. Remove abalone, wash and rub with warm water. Bring water into boil and cook ginger and spring onion for a while. Add Shaoxing wine and abalone and cook for 5 minutes. Remove abalone, add hot stock and stew over low heat for 1 hour. Put abalone and stock into a stewing pot. Wash chicken and lean pork together. Parboil in boiling water and rinse. Transfer to stewing pot with abalone inside. Add ham and ginger and stew for 3 hours until abalone is soft. Add Lo Hong Ka Bird’s Nest and stew for 10 minute. Taste to see if salt is needed. Dish up in stewing pot.

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