Bird's Nest Broth with Dried Black Mushrooms

Bird's nest broth-dried mushroom



113g bird’s nest strips, soaked until soft and stewed 
2 dried scallops
2 dried black mushrooms
75g lean pork
4 cups stock
ham shreds

Marinade :
1/4 tsp salt
1/3 tsp caltrop starch
1 tbsp water

Seasoning :

1/4 tsp salt 
1 tsp light soy sauce
2 tbsps water chestnut powder
3 tbsps water


  1. Rinse dried scallops, immerse in water and soak for 2 hours. Add 1 slice of ginger and steam for 1 hour. Remove hard part of dried scallops and tear into fine shreds. Leave water from soaking dried scallops for later use and discard ginger.

  2. Soak dried black mushrooms until soft, remove stalks from caps, stream until done and shred.

  3. Shred and marinate lean pork. Blanch in boiling water until done.

  4. Bring 4 cups of stock to the boil. Put bird’s nest, dried black mushrooms and dried scallops together with water from soaking them into the stock. Combine and bring to the boil. Mix well with lean pork and seasoning and bring to the boil. Dish up and sprinkle with ham shreds. Serve.
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