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Bird's Nest for Breakfast
|Bird's Nest for Breakfast|
2 ounces bird's nest pieces
2 conpoy (dried scallops), soaked two hours then steamed for twenty minutes, cooled, and then shred
1 cup long grain rice
4 Tablespoons glutinous rice, soaked for two hours in hot water
2 Tablespoons Smithfied ham, shredded
1 teaspoon sesame oil
1/2 teaspoon salt (optional)
8 pigeon eggs, simmered in water near the boiling point for five minutes, peeled and cut in half
2 Tablespoons coriander leaves, torn into small pieces
1. Prepare birds nest as in step one in the recipe above.
2. Bring ten to twelve cups of water to the boil, add the conpoy shreds and both kinds of rice. Reduce heat to simmer, cover and cook for two hours. Do check periodically and add half cup of water at a time, if needed.
3. Add bird's nest pieces, ham, salt and sesame oil and simmer for ten minutes more.
4. Pour into individual bowls, add one pigeon egg to each and sprinkle coriander leaves on top, then serve.