How to make Bird’s Nest soup

How to make Bird’s Nest soup

Chinese Bird’s Nest soup is one bizarrely cool dish to get tweeting about

The bird is the word

Bird’s Nest soup may sound like a crazy Chinese urban legend of a dish, you know, one so bonkers it can’t be real or it’s just a funny lost-in-translation name, but the delicacy is indeed an authentic one. Rather from being made from twigs and bits of moss, they’re made from the hardened saliva from swiftlet nests and dissolved in a broth.

If that still doesn’t sound too appetising, don’t worry, today they’re harvested entirely for human consumption and super-high in minerals like calcium, magnesium and potassium. Believed to enhance the immune system, aid digestion and improve libido Bird’s Nest soup has been keeping the Chinese healthy (and horny) since 500 AD during the Tang dynasty. A dish for the elite, it was only imperial nobility who dined on the unique broth. According to legend it was the great admiral Cheng Ho who bought the Bird’s Nest to Southeast Asia for the Chinese Emperor.
These days, whilst still a rare delicacy, Bird’s Nest soup is easily accessible for mere mortals. In Chinatown you can find the sacred dish at Gerrard Street’s Royal Dragon or if you want to prepare it at home, dried nests can be bought from SeeWoo supermarket on Lisle Street.

Here’s how to make your Bird’s Nest soup.

METHOD:
Soak the Bird’s Nest for 6 hours or leave overnight until it has softened and expanded
Remove and chop into portions, allocate 15g per person
Add the portions to the chicken stock with the ginger and oil and stew for 20 minutes over heat until the nests have dissolved
Add seasoning or adjust stock levels to taste then it’ll be ready to serve!

Healing Powers of Birds' Nest Soup Remain Mysterious

At as much as $4,500 per pound, edible Bird’s Nest are among the most expensive foods on the planet.
Made from the saliva of cave-dwelling birds called swiftlets, the nests are dangerous to harvest, laborious to prepare and have, according to traditional Chinese medicine, a long list of health benefits.
Traditionally consumed in soup, edible Bird’s Nest are now being turned into food and drink additives as well as put into cosmetics, say two Chinese researchers who have assessed just what is known about the nutritional and medicinal properties of this expensive, and to Westerners, strange-sounding health food.
Science cannot yet explain the healing powers attributed to the soup, they conclude. Bird’s Nest "bioactivities and medicinal value are still open to question as there (is) not much scientific research on the medicinal properties," Fucui Ma and Daicheng Liu of Shandong Normal University in China write in a review article to be published in the October issue of the journal Food Research International. .
Swiftlets live in limestone caves around the Indian Ocean, in South and South East Asia, North Australia and the Pacific Islands. Males primarily build the nests, attaching them to the vertical walls of the caves. Removing them can be dangerous and painstaking work, and, depending on the type of nest, it can take one person eight hours to clean 10 nests, the researchers write.
For possibly 1,200 years, the Chinese have prepared and eaten the nests as a soup. The nests are considered to have a high nutritional and medicinal value, believed to have everything from anti-aging and anti-cancer properties to the ability to improve concentration and raise libido.
Protein is the most abundant constituent of the nests, which contain all of the essential amino acids, the building blocks out of which proteins are made. They also contain six hormones, including testosterone and estradiol, the researchers write.
The nests also contain carbohydrates, ash and a small quantity of lipids (naturally occurring molecules that include fats). Previous research has indicated that the nests contain substances that can stimulate cell division and growth, enhance tissue growth and regeneration, and that it can inhibit influenza infections.
But not everyone reacts well to them. Bird’s Nest are known to cause anaphylaxis, a life-threatening allergic reaction.
Little research has been carried out on their biological function so far, and more is needed to better understand the qualities attributed to them, they conclude.