Ingredients:
5g dry bird’s nest, soaked until soft
20g salmon
50g mixed glutinous rice and regular rice
300g fresh shrimp
Green onions
Cilantro
Black pepper
2 liters chicken broth
Cooking Instructions:
Step 1: Rinse the rice and cook it in 2 liters of chicken broth until it becomes mushy.
Step 2: Peel and dice the shrimp, and sauté with minced shallots.
Step 3: Fry the salmon with oil and minced shallots.
Step 4: Add the shrimp and salmon to the porridge. Season to taste.
Step 5: Steam the bird's nest in 150ml of water for 20 minutes.
Step 6: Serve the porridge in a bowl, add the steamed bird's nest, sprinkle with green onions, cilantro, and black pepper. Serve hot.