Salmon Bird's Nest Porridge

Salmon Bird's Nest Porridge


5g dry bird’s nest, soaked until soft
20g salmon
50g mixed glutinous rice and regular rice
300g fresh shrimp
Green onions
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.

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