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Ingredients
- 113 g soaked bird’s nest
- 13 g Yunnan ham
- 3 eggs
- 4 cups stock
- 1 slice ginger
- 1 tsp Shaoxing wine
- 1/2 tsp chopped Yunnan ham
Ingredients
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Instructions
- Put Stock, ham, ginger slice and wine into a steaming pot. Stew for 2 hours. Discard ginger slice and ham.
- Put eggs on a plate. Steam for 5 minutes. Soak in cold water until the eggs are cool. Remove shell (soak in the water white removingshells so that the eggs will be keep in shape).
- Add bird’s nest and egg into steaming pot. Stew for 10 more minutes. Taste. Season with salt if necessary. Pour soup and ingredients into a deep bowl. Add chopped ham and serve.
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