Crab Claws and Bamboo Pith Stuffed with Superior Bird’s Nest
(Available only in Chinese)
Ingredients: (To serve 1)
| Crab claws | 50 g |
| Bamboo pith | 30 g |
| Superior bird’s nest | 50 g |
| Tender greens | 60 g |
Seasonings:
| Salt | ⅛ teaspoon |
| Sugar | ½ teaspoon |
| Peanut oil | ¾ teaspoon |
| Chicken stock (low salt) | 80 ml |
| Starch solution | Some |
Cooking Method:
| 1. | Steam the fresh flower crab until cooked, then remove the shell from the crab claws and set aside. |
| 2. | Soak the bamboo pith in water until it softens. Cut it into sections, each about 8 cm long, then set aside. |
| 3. | Wash the superior bird’s nest and steam it until it softens. Make superior bird’s nest rolls by stuffing the superior bird’s nest into the sections of bamboo pith. Steam the rolls until cooked and then set aside. |
| 4. | Blanch the tender greens until cooked, then set aside. |
| 5. | Bring the chicken stock to a simmer, then season with salt, sugar and peanut oil. Thicken it with starch solution. |
| 6. | Place the superior bird’s nest rolls, crab claws and tender greens on the plate, and then pour the starchy sauce over. |
Per serving:
| Energy(kcal) | 143 |
| Carbohydrate(g) | 12 |
| Protein(g) | 13 |
| Fat(g) | 6 |
| Sugar(g) | 0.5 |
| Sodium(mg) | 411 |
The energy and nutrient content is estimated according to the information compiled by the Centre for Food Safety under the Food and Environmental Hygiene Department, and the Nutrient Data Laboratory under the U.S. Department of Agriculture. Values are for reference only.
This recipe is provided by Ah Yung Kitchen.
