Top 10 Most Delicious Bird's Nest Dishes You Should Try

Ingredients:

• Bird's nest: 10 – 20g (serving for 3 – 4 people).
• Fresh milk: 50ml (For people with diabetes or high blood sugar, it's best to use unsweetened milk to avoid worsening the condition).
• Eggs: 3 (use free-range eggs for the best taste).
• Seasonings: to taste.

Preparation Instructions:

• Crack the eggs into a bowl and whisk until the yolks and whites are fully combined. Then, add the milk and continue to mix. Strain the mixture through a clean cloth to remove any impurities.
• If you're using unprocessed bird's nest, clean off any feathers. If you’ve purchased pre-cleaned bird’s nest, simply soak it in water for 30 – 60 minutes until fully expanded. You can cut it into smaller pieces before adding to the mixture. Add seasonings to taste.
• Place the mixture in a steaming bowl, and set the bowl in a pot with water reaching 1/4 of the bowl’s height. Steam for 10 minutes, then turn off the heat and remove the bowl from the pot.

Ingredients:

• Bird's nest: 5 - 10g.
• Rock sugar: 10 - 20g.
• Coconut milk: 50g.

Preparation Instructions:

• Soak the bird's nest in warm water for about 20 minutes, then remove and drain the excess water.
• Mix the bird's nest, rock sugar, and coconut milk together, and place the mixture in a bowl with a lid.
• Steam the bowl over low heat for about 15 - 20 minutes.
• Once the steaming is complete, serve the dish while it is still warm for the best experience.

With just 4 simple steps and minimal preparation time, you can easily prepare a delicious bowl of White Cloud Bird's Nest for your family and loved ones.

Ingredients:

• 1 pre-cleaned bird's nest.
• Rock sugar to taste.
• Clean water.
• A glass-lidded pot for easy monitoring during steaming.
• A small ceramic bowl and some ginger.

Instructions:

• First, soak the bird's nest in warm water for 30 minutes. If some parts remain hard, gently break them apart. Once softened, strain the water and place the bird's nest in a small ceramic bowl.
• Pour enough clean water into the bowl to cover the bird's nest slightly. Begin the steaming process. Make sure the water level is enough to expand the nest as it will grow when heated.
• Place the bowl in a pot with water reaching 2/3 of the bowl’s height. Once the water boils, reduce the heat and steam for 30 minutes, ensuring the bird’s nest is cooked. You can use a steamer basket to prevent water from spilling into the nest.
• If desired, add ginger to the mixture to aid digestion. Peel and slice the ginger into small pieces or strips. Once the bird's nest is cooked, remove it from the heat, add the ginger and rock sugar, and stir well. Let the mixture cool down before eating.
• Enjoy the bird's nest either hot or cold. It’s best to consume 5 grams daily to nourish your body and support overall health.

Ingredients:

• 1 pigeon.
• 200g bird's nest.
• Lotus seeds.
• 100g lean meat.
• Dried tangerine peel.

Instructions:

• If the bird's nest is unclean, remove any feathers and soak it in cold water for about 45 minutes to expand. Afterward, steam the bird's nest for about 20 minutes.
• Clean the tangerine peel, lotus seeds, and red dates, and soak them separately in water for 30 minutes. Slice the tangerine peel thinly after soaking.
• Prepare the pigeon by removing the feathers and internal organs. Place the pigeon in a pot and boil until the meat is tender. Add the blood during boiling for richer flavor. Add a pinch of fish sauce for fragrance.
• Once the pigeon meat is tender, add the sliced tangerine peel, lotus seeds, and red dates into the pot and continue to simmer for about 30 minutes. This allows the ingredients to release their nutrients and natural sweetness. Then, add the pre-steamed bird's nest and continue simmering for another 5 minutes. Adjust the seasoning to taste and remove from heat.

Ingredients:

• 1 piece of processed bird's nest
• 10 grams (or 1 piece of raw bird's nest, about 10 grams, cleaned of feathers and impurities)
• 3 fresh crab claws
• 50 grams of ham
• 1 American corn cob
• 10 grams of shiitake mushrooms, or you may add other favorite ingredients.

Preparation Instructions:

• Boil the crab claws until cooked, then let them cool, peel the shells, and shred the meat from the legs. Leave the claws intact.
• Cut the ham into small strips. Slice the corn into ½ kernel-sized pieces. Soak the shiitake mushrooms, cut them into thirds after they soften.
• Steam the bird's nest. Follow the same procedure for steaming bird's nest with rock sugar, but use about 200 ml of water instead of a larger amount.
• Add two cups of broth to the pot and bring it to a boil. Then add the corn, mushrooms, ham, and crab meat. Season to taste.
• Once the mixture boils, mix 2 tablespoons of cornstarch with ½ cup of water and add it to the pot. Stir well until the liquid thickens.
• Serve the soup in bowls, top with the 3 crab claws, and add the steamed bird's nest from step 3. Optionally garnish with cilantro and pepper.

Ingredients:

• 10g of processed bird's nest
• 100g of black glutinous rice (or black sticky rice)
• Honey, coconut water, papaya
• Seasonings

Preparation Instructions:

• Start by soaking the bird's nest in cold water for about 30 minutes to let it expand, then steam it for around 20 minutes.
• Clean and dice the papaya. It's best to use ripe papaya for a sweeter porridge.
• Rinse the 100g of black glutinous rice thoroughly, add water, and cook the rice into porridge. Once the porridge is almost done, add the papaya, bird's nest, coconut water, and honey, then cook for another 15 minutes until the bird's nest is fully cooked. Turn off the heat and enjoy the porridge while it's still warm.
• For this dish, you can adjust the amount of coconut water and honey according to your family’s taste preferences. The unique flavor of black sticky rice combined with sweetness makes this dish especially delicious, even for young children.

Ingredients:

• 200g chicken breast
• 1 piece of processed bird's nest
• 100g of high-quality rice for porridge
• 2 liters of filtered water (or chicken broth for extra flavor)
• Green onions, seasonings, and more

Preparation Instructions:

• Start by soaking the bird's nest in cold water for about 30 minutes to let it expand, then drain the water off.
• Rinse the 100g of rice thoroughly, then marinate it with some oil and seasonings for about 1 hour.
• Steam the chicken breast in a steaming basket for 15 to 20 minutes. Once cooked, allow it to cool slightly and then shred it into small pieces, seasoning to taste.
• Bring 2 liters of water (or chicken broth) to a boil, then add the marinated rice and cook until it starts to soften. After that, add the shredded chicken and bird's nest and simmer for another 5 minutes. Taste and adjust the seasoning, then turn off the heat.
• Garnish with chopped green onions, pepper, and chili according to your preference to enhance the flavor. This shredded chicken bird's nest porridge is best enjoyed while hot.

Ingredients:

• 1 young hen, cleaned
• 1 piece of processed bird's nest
• Filtered water
• Carrots, fresh straw mushrooms
• Green onions, assorted seasonings

Preparation Instructions:

Prepare the ingredients:

• Wash the hen thoroughly, then drain it. Take 2 pieces of chicken breast and steam them until cooked. Let them cool, then shred into small pieces. Use the remaining chicken to simmer for broth, seasoning to taste.
• Clean the fresh straw mushrooms, cut them in half or leave them whole, as preferred.
• Peel the carrots and cut them into thin flower-shaped slices.
• Soak the bird's nest in water for about 30 minutes to allow it to expand.
• Chop the green onions finely.

Cooking method:

• After soaking, drain the bird's nest.
• In a pot, combine the shredded chicken, bird's nest, mushrooms, and carrots. Add enough chicken broth to cover the ingredients. Steam the mixture for about 30 minutes. Once done, sprinkle chopped green onions on top and serve.

This Chicken with Bird's Nest Soup is ideal for individuals feeling fatigued from work, life pressures, or those recovering from illness.

The Black Chicken Bird's Nest Soup with Chinese Herbs is considered the most exquisite dish in the menu of many renowned chefs. To prepare the broth for the soup, chefs use 15 different ingredients, including the fragrant herbs like ginseng, wolfberry, black chicken broth, smoked meat, as well as the sweet flavors from jujube, red dates, ginseng, and water lily mushrooms, perfectly enhancing the delicate flavor of the bird's nest.

Ingredients:

• 100g of soaked and cleaned bird's nest.
• 1 black chicken.
• 1 packet of Chinese medicinal herbs.
• 2 cups of water.
• 3 pieces of dried tangerine peel.
• 5 pieces of barbecued pork.
• A teaspoon of seasoning powder.

Preparation:

Prepare the ingredients:

• Soak the tangerine peel in 200ml of water until it softens.
• Clean the chicken and drain it. Once the chicken skin is dry, blanch it with the tangerine water and set it aside to drain.
• Soak the bird's nest in clean water for about 30 minutes until it softens, then rinse thoroughly.

Cooking instructions:

• Prepare a ceramic bowl, then place the chicken in the bowl and add the medicinal herbs, tangerine peel, and seasoning powder.
• Pour in water and cover the bowl.
• Steam the mixture for about an hour. After the water boils, reduce the heat.
• After an hour, add the barbecued pork and steam for another hour.
• While waiting for the ingredients to soften, steam the bird's nest in a separate bowl for about 20 minutes to soften it as well.
• Once all the ingredients are tender and fragrant, add the bird's nest to the soup and enjoy.

Ingredients:

• 2 bird's nests (preferably YẾN SÀO)
• 100g red dates
• 25g longan (or dried longan)
• 1L water
• 50g rock sugar (adjust sweetness to your preference)
• 5g ginger
• If using bird's nests weighing between 16g - 20g, you can add 1.4L of water for a more diluted soup. If you prefer a thicker dessert-like texture, reduce the water amount accordingly.

Instructions:

• Soak the longan for 10 minutes, rinse well, and drain. Clean the red dates and soak them for 30 minutes. In a pot, add 1L of water, the red dates, and a small piece of ginger. Bring to a boil.
• Soak the bird's nest for 30 to 45 minutes. Tear it into small pieces, rinse briefly, and drain.
• Place a steaming pot on the stove with a few cloths at the bottom. Put the bird's nest in a ceramic bowl, then add the water and red dates. Cover and steam for 20 minutes on low heat.
• After 20 minutes, open the lid, add the rock sugar, stir gently, and cover again. Continue steaming for another 5-6 minutes. Turn off the heat, let it cool, and store the soup in the refrigerator.