150g soaked bird’s nest fibre
½ chicken (with guts removed-about 600g) 
3 dried scallops 
113g long-grain rice 
10 cups water 
spring onion shreds

½ tsp salt 
¼ tsp granulated sugar 
1 tsp light soy sauce 
1 tsp ginger juice 
1 tsp wine 
¾ tsp caltrop starch 
dash of sesame oil 
pinch of pepper 
½ tbsp oil


  1. Drain bird’s nest. Wash rice. Add dash of oil and salt. Marinate for 1 hour.

  2. Soak dried scallops until tender. Tear into shreds. Remove bones from chicken. Cut into pieces. Add seasoning.

  3. Boil water. Add chicken bones, dried scallops and rice. Then cook over low heat until the rice become congee. Add chicken pieces and bird’s nest and cook for 5 minutes. Season with pinch of salt. Put spring onion shreds on top. Serve.
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