Recipes

• Ingredients:
• 113 g superior bird’s nest, soaked until soft and stewed
• 113 g abalone
• 1 spring chicken
• 113 g lean pork
• 6 cups stock
• 13 g ham, sliced
• 2 slices of ginger
• salt

Preparation:

1) Cook abalone in boiling water for 10 minutes. Turn off the stove and cover for 30 minutes. Remove abalone, wash and rub with warm water.

2) Bring water into boil and cook ginger and spring onion for a while. Add Shaoxing wine and abalone and cook for 5 minutes. Remove abalone, add hot stock and stew over low heat for 1 hour. Put abalone and stock into a stewing pot.

3) Wash Chicken and lean pork together. Parboil in boiling water and rinse. Transfer to the stewing pot with abalone inside. Add ham and ginger and stew for 3 hours until abalone is soft. Add bird’s nest and stew for 10 minutes. Dish up in stewing pot. As the ham is salty, taste the dish to see if salt is needed.

• Ingredients:
• 113 g superior bird’s nest, soaked until soft
• 19 g American ginseng
• 1 tbsp sweet almonds
• 225 g shin of pork
• 4 red dates
• 6 cups of water
• salt

Preparation:

1) Wash and soak American ginseng. Wash sweet almonds. Wash and core red dates.

2) Wash lean port, parboil in boiling water, remove and rinse.

3) Bring American ginseng, sweet almonds, red dates and 6 cups of water into boil. Add shin of pork and cook for 1 ½ hours. Add bird’s nest and cook over low heat for 30 minutes. Season with salt.

• Ingredients:
• 113 g superior bird’s nest, soaked until soft
• 19 g Chinese cordyceps
• 4 red dates
• 150 g lean pork
• 2 cups of boiling water
• salt

Preparation:

1) Wash Chinese cordyceps. Wash and core red dates.

2) Wash lean pork, parboil in boiling water, remove, rinse and drain. Transfer to a stewing pot, add Chinese cordyceps, red dates and boiling water. Cover and stew for 3 hours.

3) Add bird’s nest and stew for 30 minutes. Season with salt and dish up in stewing pot.

• Ingredients:
• 113 g superior bird’s nest, soaked until soft and stewed
• 75 g abalone
• 75 g fish maw
• 225 g shin of pork
• 6 cups of hot stock
• salt

Preparation:

1) Soak fish maw until soft (for 24 to 36 hours, depending on the thickness of fish maw. Change water every 12 hours). Wash and place fish maw into a deep bowl and add boiling water. Cover for ½ hour and rinse. Parboil into boiling water with ginger and spring onion. Rinse and chop up. Parboil and wash shin of pork.

2) Cook abalone in boiling water for 10 minutes. Turn off the stove and cover for 30 minutes. Remove abalone, wash and rub with warm water.

3) Bring water to boil and cook ginger and spring onion for a while. Add Shaoxing wine and abalone and cook for 5 minutes. Remove abalone, add hot stock and stew over low heat for 1 hour. Put abalone and stock into a stewing pot. Add fish maw and shin of pork, cover and stew for 3 hours until abalone is soft. Add bird’s nest and stew for 10 minutes. Season with salt and dish up in stewing pot.

• Ingredients:
• 150 g superior bird’s nest, soaked until soft and stewed
• 3 kg winter melon
• 75 g dried lotus seeds
• 113 g chicken
• 113 g crab meat
• 38 g ham
• 4 cups of stock
• salt

Marinate:

¼ tsp salt, ½ tsp caltrop starch, 1 tbsp water

Preparation:

1) Wash surface of winter melon, scoop out seeds and pith with a metal spoon. Parboil in boiling water, remove, rinse and drain.

2) Wash dried lotus seeds, soak until soft and seed. Slice half of the ham and shred the rest.

3) Dice chicken, marinate and parboil.

4) Put winter melon into a deep bowl. Add dried lotus seeds, ham slices and stock to the winter melon. Stew for 1 hour, add chicken, bird’s nest and crab meat and stew for 20 more minutes. Season with salt, dish up in stewing pot and sprinkle with ham shreds.

• Ingredients:
• 150 g superior bird’s nest, soaked until soft and stewed
• 3 kg winter melon
• 75 g dried lotus seeds
• 113 g chicken
• 113 g crab meat
• 38 g ham
• 4 cups of stock
• salt

Marinate:

2 slices of ginger, 2 springs of spring onion, 1 tbsp Shaoxing wine, 3 cups of water

Preparation:

1) Put sea cucumber into boiling water and cook for 5 minutes. Remove, wash and chop into large pieces. 2) Bring stewing ingredients to boil, add sea cucumber and stew for awhile, remove and drain.

3) Remove innards and fat of chicken and wash. Parboil, rinse and drain chicken together with lean pork. Soak ham in warm water for a while and slice.

4) Place chicken, lean pork, sea cucumber and ham in a stewing pot. Add ginger, wine and boiling water and cover. Stew over high heat for 30 minutes, reduce to low heat and stew for 2 more hours. Add blood-red bird’s nest and stew for 10 minutes. Dish up in stewing pot and season with salt.

• Ingredients:
• 113 g superior bird’s nest, soaked until soft and stewed
• 13 g Chinese cordyceps
• 4 red dates
• 1 black-skinned chicken
• 113 g lean pork
• 2 slices of ginger
• 4 cups of boiling water
• salt

Preparation:

1) Wash Chinese cordyceps. Wash and core red dates

2) Remove innards of black-skinned chicken and wash. Parboil, rinse and drain together with lean pork. Put chicken and lean pork into a stewing pot. Add Chinese cordyceps, red dates, ginger and boiling water. Cover and stew for 3 hours. Add bird’s nest and stew for 30 minutes. Season with salt and dish up in stewing pot.

• Ingredients:
• 150 g superior bird’s nest, soaked until soft and stewed
• 300 g sea cucumber, soaked
• 300 g shark’s tail skin
• 225 g fish maw, soaked
• 300 g abalone, soaked
• 225 g lean pork
• 8 dried black mushrooms
• ½ chicken
• 38 g dried scallops
• 38 g ham
• 4 cups of boiling water
• 1 big stewing pot
• 1 sheet of mulberry paper
• stock

• Steaming ingredients for dried scallops:
• 1 tsp Chinese rose wine
• 1 tsp ginger juice
• 2 tsp oil

• Seasoning:
• 19 g rock sugar
• ¼ tsp salt
• 3 tbsp rice wine
• 2 tsp Shaoxing wine
• 1 tbsp light soy sauce
• 4 slices of ginger

Preparation:

1) Parboil sea cucumber, shark’s tail skin, fish maw and abalone separately on boiling water with ginger, spring onion and wine. Stew in stock and chop up.

2) Parboil lean pork. Soak dried black mushrooms until soft and cut stalks off the caps. Steam chicken until done, bone and chop up. Soak dried scallops for a while and steam with steaming ingredients for 30 minutes. Wash ham in warm water and slice.

3) Arrange ingredients of 1 and 2 into a stewing pot. Add boiling water and seasoning, cover and seal stewing pot with mulberry paper. Stew over high heat for 30 minutes, reduce to low heat and stew for 2 hours. Dish up in stewing pot and add bird’s nest. This dish can serve 4-6 people.