Clear simmered bird's nest
113g bird’s nest strips, soaked until soft
1 mature chicken
300 g pig shoulder bone
19 g ham, sliced
2 slices of ginger
12 cups water
- Remove the innards of chicken, wash, skin and cut off head and feet. Wash and parboil pig shoulder bone together with chicken.
- Bring 12 cups of water to the boil in a crockery pot. Add chicken, pig shoulder bone, ham slices and ginger slices and bring to the boil. Reduce to low heat, cook for 3 hours and remove the residue to form stock.
- Pour stock into a stewing pot. Add bird’s nest, cover and stew for 40 minutes. Dish up with stewing pot, season with salt or not and sprinkle with ham shreds. Serve.