Mini fo tiao qiang-bird's nest

Mini fo tiao qiang-bird's nest


150g superior bird’s nest, soaked until soft and stewed
300g sea cucumber, soaked
300g shark’s tail skin
225g fish maw, soaked
225g lean pork
8 dried black mushrooms
1/2 chicken 
38g dried scallops
38g ham
4 cups boiling water
1 big stewing pot
1 sheet of mulberry paper 

Steaming ingredients for dried scallops :
1 tsp Chinese rose wine
1 tsp ginger juice
2 tsps oil

Seasoning :
19 g rock sugar, 1/4 tsp salt, 3 tbsps rice wine, 2 tsps Shaoxing wine, 1 tbsp light soy sauce and 4 slices of ginger.


  1. Parboil sea cucumber, shark’s tail skin, fish maw and abalone separately in boiling water with ginger, spring onion and wine. Stew in stock and chop up.

  2. Parboil lean pork. Soak dried black mushrooms until soft and cut stalks off the caps. Steam chicken until done, bone and chop up. Soak dried scallops for a while and steam with steaming ingredients for 30 minutes. Wash ham in warm water and slice. Serve.

  3. Arrange ingredients of 1 and 2 into a stewing pot. Add boiling water and seasoning, cover and seal stewing pot with mulberry paper. Stew over high heat for 30 minutes, reduce to low heat and stew for 2 hours. Dish up in stewing pot and add bird’s nest. This dish can serve 4 to 6 persons. Serve.
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