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Confucian Dishes

    Four Edible Birds' Nest Dishes "Wish You Long Life"

    Four Edible Birds' Nest Dishes
    click to see closer

      (1) "WISH"
      100g edible bird nest
      1 boiled duck(750g)
      100g lean ham
      100g chicken fillet 2 egg whites
      (2) "YOU"
      100g edible bird nest soaked in water
      50g cooked salted duck breast salted duck breast
      50g boiled white duck breast
      300g chicken fillets
      4 egg whites, 2 egg yolks
      (3) "LONG"
      100g edible bird nest soaked in water
      750g boiled white duck breast
      50g dried shrimps soaked in water
      50g sea cucumbers soaked in water
      250g mandarin fish meat
      50g fat pork 10 Chinese water chestnuts
      25g green soya beans
      3 egg whites
      (4) "LIFE"
      100g edible bird nest soaked in water
      500g boiled chicken
      200g chicken fillets
      25g fat pork
      50g koumo mushrooms soaked in water
      25g fragrant mushrooms soaked in water
      3 egg whites

      (1) "WISH"
    1. Mince some of the ham, stir in egg white; slice the rest.
    2. Bone the boiled duck and cut it into rectangular slices.
    3. De-vein and mince the chicken fillets, add egg white, soup stock and salt to make a chicken paste, spread into a circle on an oiled plate, trace WISH in the paste with the minced ham, steam for 8 minutes, pick out the chicken paste.
    4. Place alternately slices of duck and ham in a bowl, add soup and seasoning, steam for an hour, drain the soup, turn upside-down on to a plate, top with the "WISH" ham.
    5. Rinse the edible bird nest, circle around the ham.
    6. Bring the soup to the boil, skim, pour onto the plate.
      (2) "YOU"
    7. Shred the salted and boiled duck breast.
    8. De-vein and mince the chicken fillets; to 1/5 add egg yolk and seasoning, stir to a yellow paste, steam for 10 minuted, mince, add egg white and stir well.
    9. To the rest of the chicken mince, stir in egg white, soup, and seasoning.
    10. Rinse and drain the bird nest, tear into pieces.
    11. Make 10 trapezoids out of 4/5 of the white chicken paste, place in step form; separate each step with edible bird nest between white and red duck shreds.
    12. Make a circle with the remainder of the white chicken paste, trace "YOU" in the paste with yellow chicken paste, steam for 10 minutes, pick out the "YOU".
    13. Put in the middle of a soup plate, circle with steamed edible bird nest and duck slices.
    14. Bring the soup to the boil, skim, pour the soup into the soup plate.
      (3) "LONG"
    15. Shred the duck breast.
    16. Dice the sea cucumbers and water chestnuts.
    17. Mince the shrimps.
    18. Boil the soya beans till soft, then mash stir with egg white.
    19. Mash the fish meat and pork fat with egg white, soup stock and seasoning to make a fish paste.
    20. Make 1/4 of the fish paste into a round on an oiled plate, trace LONG, in the fish paste with the mashed green beans.
    21. Add the diced sea cucumbers, water chestnuts, minced shrimps to the rest of the fish paste, roll into balls, coat the balls with duck shreds, steam for 10 minutes.
    22. Rinse and tear into pieces the edible bird nest, put the pieces onto the duck coated fish balls, put the "WISH" on top.
    23. Bring the soup to the boil, skim, pour over the balls.
      (4) "LIFE"
    24. De-vein the chicken fillets, finely mince with the fat pork, add soup to make a chicken paste.
    25. Slice the koumo mushrooms in two, scald and drain.
    26. Mince the fragrant mushrooms, stir with eggwhite.
    27. Rinse edible bird nest and tear into pieces.
    28. Bone and tear the boiled chicken into pieces, season with cooking wine and salt.
    29. Spread 2/3 of the chicken paste onto the chicken pieces.
    30. Spread the rest of the chicken paste on an oiled plate, trace LIFE in the paste with minced mushrooms, steam for 10 minutes.
    31. Steam the coated chicken pieces, cut into slices, steam again for 8 minutes, transfer to a place "LIFE" on top, decorate with mushrooms slices and bird nest pieces.
    32. Bring the soup to the boil, skim, pour into the plate.

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