Bird’s nest

A truly exotic food, bird’s nest is one of the most sought-after delicacies of China. Historically, it was most popular in southern China, though served in other parts of China also. But it is now much sought after in affluent Hong Kong and Taiwan, as well as throughout Southeast Asia. It is literally a bird’s nest, made of regurgitated spittle of a certain breed of swallow, the Collacallia, from the East Asian tropics: Thailand, Vietnam, Java, and the Philippines. Their nests are found in large caverns where workers climb on long bamboo scaffolding to retrieve them – certainly dangerous work. The gelatinous substance (spittle) of the nest is believed to possess powerful medicinal and youth-restoring virtues. Bird’s nest is also said to be good for the complexion and is prescribed for convalescing patients. There are shops in Hong Kong and Taiwan specializing in this delicacy, which comes in various grades. The best ones are the ‘white nests’ and ‘pink or blood nests’, which are shaped like cups.

The nests are expensive and are usually sold precleaned, that is, feathers and other bits are handplucked from the nests. Bird’s nest is sold dried and must be soaked before using. The result, like shark’s fin, is a flavourless, soft, crunchy jelly that relies for flavour on a rich sauce or broth, which may be either savoury or sweet. Bird’s nest is also used in extravagant stuffings.

Shopping tips

Buy the best quality your budget can afford.

Storage notes

Since it is dried, it will keep in a dry place indefinitely.

Useful hints

Soak overnight in cold water. Then simmer it for 20 minutes in fresh water.

Finally rinse in cold water and squeeze dry before proceeding with the recipe.

This is by no means an ordinary household food. Beginners will need some expert guidance in gaining an appreciation of the virtues of this gelatinous, exotic delicacy.

© Ken Hom and reproduced with his kind permission.