Chicken dumplings-bird's nest
75 g premium bird’s nest, soaked until soft and stewed
75 g Shanghai dumpling wrappers
3 cups stock
1 slice of ginger
Filling for dumplings :
113 g shrimp meat
75 g bird’s nest, stewed and with water absorbed
- Dip in, wash and wipe dry shrimp meat. Combine with seasoning and then combine with bird’s nest to form filling. Stuff dumpling wrappers with filling and fold twice. Brush the left hand corner with water and fold right hand corner upward and backward.
- Wash chicken, parboil in boiling water and rinse. Transfer to stewing pot, add ginger and stock and stew for 2 1/2 hours. Add bird’s nest and stew for 10 minutes.
- Cook dumplings in boiling water until done. Blanch vegetables and carrot until done. Put all of them into stewing pot, season with salt and dish up in stewing pot. Serve.