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Imitation Bird Nest’s Soup

I have had this soup often at banquet-style Chinese Dinners. It was not until one of my co-worker chefs prepared it as the Soup Of The Day that I realized that it was a version of the tried and true Bird Nest’s Soup..


Posted By: Deirdre K Todd
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Prep Time: 20-25 minutes | Cook Time: 10-12 minutes | Ready In: 30-37 minutes
Ingredients: Print   Add to cart
US Metric

½ lb. ground pork

½ c. ham, small dice

1 TB Chinese wine or sherry

2 tsp. cornstarch

1 tsp. Aloha shoyu

½ tsp. salt

¼ tsp. white pepper

2 tsp. vegetable oil

4 c. chicken broth

1 (2 oz) bundle vermicelli noodles, soaked 30 minutes, drained, 3-inch pieces

1 (6 oz.) can water chestnuts, drained, finely chopped

1 large egg, beaten

Garnish: chopped green onion, chopped cilantro

 

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Cooking Process:

In a mixing bowl; combine pork, ham, wine, cornstarch, soy sauce, salt and pepper. Allow to sit 15-20 minutes. In a large saucepan over medium high heat; stir fry pork mixture in oil until cooked through. Add broth, long rice and water chestnuts. Bring to a boil. Stir in beaten egg; stirring until egg is cooked through. Serve immediately. Garnish with green onion and cilantro. Serves 4-6.

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