Chicken filled with bird´s nest
Chicken filled with bird´s nest
Chinese recipes. Chicken food near me? No? Sick of the air fry chicken nuggets? ..or chicken Malai Tikka? So here is my daily recipe for you.
Chicken filled with bird´s nest ❤
Culinary use of bird´s nest
Chinese food recipes.
The best-known use of edible birds nest is bird’s nest soup, a delicacy in Chinese cuisine.
When dissolved in water, the birds’ nests have a favored gelatinous texture utilized in soup or sweet soup (tong sui). It is mostly referred to as 燕窩 (yànwō) unless references are made to the savory or sweet soup in Chinese cuisine. According to the Ch’ing dynasty manual of gastronomy, the Suiyuan shidan, bird’s nest was regarded as a delicate ingredient not to be flavored or cooked with anything overpowering or oily.
While it is rare and expensive, it must be served in relatively large quantities; otherwise its texture cannot be fully experienced and enjoyed.
In addition to their use in soup, edible bird’s nests can be used as an ingredient in other dishes. They can be cooked with rice to produce bird’s nest congee or bird’s nest boiled rice, or they can be added to egg tarts and other desserts. A bird’s nest jelly can be made by placing the bird’s nest in a ceramic container with minimal water and sugar (or salt) before double steaming.
Indonesia is the largest bird’s nest producer in Southeast Asia, exporting around 2,000 metric tons (2,000 long tons; 2,200 short tons) per year, followed by Malaysia at 600 metric tons (590 long tons; 660 short tons), and Thailand, 400 metric tons (390 long tons; 440 short tons). The Philippines, producing roughly 5 metric tons (4.9 long tons; 5.5 short tons) per year, is the smallest producer.
The bird’s nest industry in 2014 accounts for 0.5 percent of the Indonesian GDP, a GDP percentage equivalent to about a quarter of the country’s fishing industry. In Thailand, the trade value of bird’s nests, both wild and “farmed”, is estimated at around 10 billion baht per year.
The industry globally is an estimated US$5 billion.
Hong Kong and the United States are the largest importers of nests.
In Hong Kong, a bowl of bird’s nest soup costs US$30 to US$100.
Ingredients:
- 1 cup bird´s nest
- 1 quart water
- 1 chicken, about 4 pounds
- 2 cups chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon light soy sauce
Preparation:
First soak the bird´s nest in cold water for 3 hours. Drain. Boil in 1 quarter water for 15 minutes. Remove the bird´s nest and run cold water through it. Pick out all the feathers and dirt. Bone the chicken without breaking the skin. Stuff the bird´s nest into the cavity of the chicken. Place the chicken in a deep heatproof casserole bowl. Add the stock, salt, sugar and soy sauce.
Place the casserole in a steamer. Cover and steam for 3 hours.
After, check the water in the steamer from time to time to make sure it has not completely boiled away. Bring the casserole to the table and serve in individual soup bowls by cutting through the chicken with the soup ladle. The meat should be very soft.
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The Timeless Tradition and Culinary Versatility of Chicken in Chinese Cuisine
Introduction: Chinese cuisine, renowned for its rich flavors, diverse techniques, and historical depth, places a significant emphasis on the use of poultry. The culinary journey of this ingredient in Chinese cuisine spans centuries, reflecting not only a staple protein source but also a symbol of auspiciousness and culinary artistry.
In this article, we will delve into the traditional significance of poultry in Chinese culture, explore various cooking methods, and highlight iconic poultry dishes that have stood the test of time.
Cultural Symbolism of Chicken: In Chinese culture, poultry holds symbolic importance beyond its culinary utility. It is associated with good fortune, prosperity, and happiness. The use of this ingredient in celebratory dishes is common during festivals, weddings, and other joyous occasions.
The word for poultry, “Ji” in Mandarin, sounds similar to the word for luck, making it a popular choice for festive feasts.
Historical Roots: The use of this ingredient in Chinese cuisine can be traced back to ancient times. Historical texts reveal that this animal was a prized meat enjoyed by emperors and nobility. Over the centuries, different regions in China developed unique culinary traditions, resulting in a diverse array of poultry dishes reflecting local ingredients and cooking styles.
Popular Cooking Methods:
1. Steamed Chicken (Ji Nei Gai):
Steaming is a favored technique in Chinese cuisine, and it is employed to perfection in dishes like Ji Nei Gai. This dish involves marinating this ingredient with ginger, scallions, and soy sauce before being delicately steamed. The result is tender, flavorful poultry with a subtle aroma.
2. Kung Pao Chicken (Gong Bao Ji Ding):
Hailing from the Sichuan province, Kung Pao poultry is a spicy and savory delight. It combines diced poultry, peanuts, and vegetables in a bold, flavorful sauce made with ingredients like soy sauce, vinegar, and chili peppers.
3. Soy Sauce Chicken (Shui Zhu Ji):
This dish is a classic Cantonese dish where the poultry is poached in a masterful blend of soy sauce, ginger, and other aromatics. The result is a glossy, succulent poultry with a savory umami flavor.
4. Sweet and Sour Chicken (Gu Lao Ji):
Known for its vibrant flavors, Sweet and Sour poultry features crispy, battered chicken pieces bathed in a tantalizing sauce made from vinegar, sugar, and various seasonings. It’s a perfect harmony of sweet, sour, and savory.
5. Chicken Congee (Ji Zhou):
Congee, a type of rice porridge, often includes poultry as a comforting ingredient. Chicken Congee, seasoned with ginger and served with condiments like green onions and soy sauce, is a popular choice for breakfast or a nourishing meal.
Regional Variations: Each region in China contributes unique poultry dishes, showcasing the country’s culinary diversity. For instance, Hainanese Chicken Rice, originating from Hainan province, features fragrant rice cooked in poultry broth and served with poached poultry.
Meanwhile, Dongpo Chicken from Zhejiang province involves slow-cooking poultry in soy sauce and wine until it becomes tender and flavorful.
Modern Innovations: In contemporary Chinese cuisine, chefs continue to push the boundaries of traditional poultry dishes. Fusion creations and innovative cooking techniques bring new life to this timeless protein. This ingredient may be transformed into dumplings, featured in noodle soups, or elevated with modern presentation styles, keeping the culinary landscape dynamic and evolving.
Health Benefits: Apart from its cultural and culinary significance, this ingredient is valued for its health benefits. It is a lean source of protein, rich in essential nutrients like vitamins B6 and B12, niacin, and phosphorus. The relatively mild flavor of this ingredient makes it a versatile ingredient that can be paired with various herbs, spices, and sauces to create a diverse range of dishes.
Conclusion: In conclusion, the role of the poultry in Chinese cuisine transcends mere sustenance. It is a symbol of cultural richness, culinary expertise, and a source of joy during special occasions. The diverse array of traditional and modern poultry dishes reflects the vibrant tapestry of Chinese culinary heritage.
As Chinese cuisine continues to captivate global palates, the timeless tradition and culinary versatility of this ingredient remain at its flavorful heart, inviting both seasoned chefs and home cooks to explore its endless possibilities.
