Recipe Ingredient
- 50g bird's nest
- 20g sliced ginseng (pau som)
- 100-125g rock sugar
- 500ml water
Instructions
- Soak bird's nest in water until soft. Pick out any foreign matter such as twigs and tiny feathers. Wash nest in several changes of water until it is spotlessly clean.
- Place all ingredients in a tureen and double-boil for two to two and a half hours in a slow cooker. Serve the delicacy warm.
