Bird Nest Soup Recipe

1. Prepare the bird's nest

Rinse the dried edible bird's nest briefly under cool running water. Soak it in a bowl with 2 cups of cool water for 4–6 hours (or overnight) until it softens and separates into filaments. Change the water once if it becomes cloudy. After soaking, gently pick through to remove any debris, then shred larger pieces into small, nest-like threads using clean scissors or your fingers. Reserve the soaking liquid.

2. Simmer the broth

In a medium saucepan, combine 4 cups chicken stock, the reserved soaking liquid (if clear), and the 3 slices of ginger. Bring to a gentle simmer over medium heat. Reduce heat to low and simmer gently for 8–10 minutes to allow ginger flavor to infuse.

3. Cook the bird's nest

Add the soaked and shredded bird's nest to the simmering broth. Cover and poach gently over the lowest heat for 20–30 minutes until the bird's nest becomes gelatinous and translucent. Stir occasionally and keep the liquid at a very gentle simmer — do not boil vigorously, which can break down the delicate texture.

4. Sweeten and season

Stir in 2 tablespoons rock sugar (adjust to taste) and 1 teaspoon Shaoxing wine. Continue to keep at a gentle heat until the rock sugar dissolves, about 2–3 minutes.

5. Finish with egg white

Lightly beat 1 egg white until slightly frothy. With the soup at a gentle simmer, slowly drizzle the egg white in a thin stream while stirring the soup gently in one direction to create fine ribbons. Cook for 30–45 seconds more, then remove the pan from heat.

6. Season the soup with 1 teaspoon salt, 1 teaspoon white pepper, and 1 teaspoon sesame oil. Taste and adjust seasoning as needed — add more rock sugar if you prefer a sweeter soup or a touch more salt for balance.

7. Ladle the bird nest soup into warmed bowls. Sprinkle the chopped scallion on top as garnish. Serve immediately while warm.