Mini fo tiao qiang-bird's nest
Ingredients
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
stock
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.
Method:
- 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.
- 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.
- 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.