Chicken filled with bird´s nest
Chicken filled with bird´s nest ❤
Culinary use of bird´s nest
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.
- 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
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.