BIRD NEST SOUP WITH MUSHROOM
Ingredients:
8 oz. birds' nests
1 tbsp. vegetable oil
1 tbsp. fresh ginger root, chopped
4 oz. cooked chicken, cubed
4 oz. button mushrooms, quartered
8 oz. canned quail eggs, drained
7 ½ cups chicken stock
Directions:
1. Soak the birds' nest in water for 5 minutes, then drain.
2. Heat the oil in a saucepan.
3. Add the ginger and fry for 1 minute, stirring constantly.
4. Stir in the chicken, mushrooms, eggs and stock and bring to boil.
5. Reduce the heat to low and add birds' nests/ Simmer for 5 minutes, stirring occasionally.
6. Serve at once in bowls.
No comments:
Post a Comment