• 1-2 pieces Yan Yuan Bird’s Nest
• 26g American Ginseng* (adjust according to personal preference)
• 80g rock sugar (or according to taste)
• 160ml water (for each piece of Bird’s Nest)

* If you’re not fond of ginseng, substitute for 2 premium red dates or just rock sugar.

1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or overnight in the fridge).
2. Shred the soaked Bird’s Nest into smaller strands with your hands, and rinse with fresh water.
3. Prepare a double boiler by filling the external pot with water till it reaches half the height of the internal pot.
4. Place soaked Bird's Nest, rock sugar and American ginseng into the internal pot, add 160ml water for each piece of Bird’s Nest.
5. Cover the double boiler, and bring to a boil over high heat.
6. Once the water is boiling in the external pot, reduce to a low flame.
7. Continue cooking the Bird Nest for 30-40 minutes. Avoid stewing for too long as Bird’s Nest may disintegrate.
8. Serve warm or chilled.