Bird Nest Recipes
+1 408 658 4954

King Nest's Logo

  • Register


    • One or two Bird's nests
    • About 100 grams of Pork Shin
    • Two pieces of Slice Ginger


    • After soaking and cleaning of the bird's nests
    • Place them into the steaming pot with pork shin and suitable amount of water
    • Stewing separately with water for about 2 to 3 hour
    • Add in seasoning, ready for serve

This is one of the classics of Cantonese cuisine and is very filling indeed.
Serves 6


  • 8 oz. birds' nests
  • 1 tbsp. vegetable oil
  • 1 tbsp. fresh ginger root, chopped
  • 4 oz. cooked chicken, cubed
  • 4 oz. button mushrooms, quartered
  • 8 oz. canned quail eggs, drained
  • 7 ½ cups chicken stock



  • Soak the birds' nest in water for 5 minutes, then drain.
  • Heat the oil in a saucepan.
  • Add the ginger and fry for 1 minute, stirring constantly.
  • Stir in the chicken, mushrooms, eggs and stock and bring to boil.
  • Reduce the heat to low and add birds' nests/ Simmer for 5 minutes, stirring occasionally.
  • Serve at once in bowls.

Serves 4


  • 2 oz. bird's nests (approximately 6 whole nests)
  • 7 tbsps. crushed rock sugar, or to taste
  • 4 c. water



  • Soak bird’s nests in cold water for several hours or overnight. Remove loose feathers if any. Rinse well.
  • Cover bird’s nest in water and simmer for 5 minutes. Rinse well and squeeze dry. 
  • Place the bird's nests in the pot and add 4 cups of water. Bring to a boil and reduce heat to simmer until the bird's nests become soft.
  • Add rock sugar and stir to dissolve. Serve while hot. 


  • 5 pounds chicken backs and necks
  • 2 slices fresh ginger, each the size of a 25-cent piece
  • 2 Chinese dried turnip balls (preserved turnip or preserved radish)
    Coarsely chopped and rinsed with fresh water



Place the bones in a 12-quart stockpot and cover with water. On high heat bring the bones barely to a simmer. We do not want to cook the soup yet so do not let it do more than just simmer. Foam and scum will form on the top of the pot. You do not want this to boil. Drain the bones, discarding the water, and rinse well with cold water. Add 1 quart of fresh water for each pound of bones, along with the ginger and rinsed dried turnip. Bring to a simmer and cook 1 hour, uncovered.

Strain the soup stock and discard the solids. Remove the fat by using a plastic tube or simply chill the stock overnight and remove the fat when it has congealed.

Our Products

Shopping cart


Cart empty

Guests Online

We have 447 guests and no members online

Bird's Nest Soup

Soak the bird's nest overnight in fresh water. Using a fine mesh strainer drain and rinse the nest. Place in a saucepan and add 2 cups of water and the ginger slices. Simmer for 5 minutes and drain in the strainer, discarding the ginger. Pick out any impurities and add to the soup stock and simmer for 1/2 hour.
Stir in the cornstarch mixed with water and cook to thicken. Add salt to taste and pour the beaten eggs in a thin stream over the top of the soup. Read more...

Benefits of Bird Nest

Rich in protein, calcium, iron and other nutrients, bird's nest is good for all, young and old, men and women, the sick and mother-to-be. T he Chinese have been relishing bird's nest as medicinal gourmet food for centuries and believe it replenishes and nourishes the internal organs, Learn More...

About King's Nest

Started in 1995 as a bird’s nest processor and in 1996 as an exporter, King’s Nest currently exports to various destinations such as Singapore, Hong Kong, China and the United States.

King's Nest
Cupertino, California 95014
United States
Phone: +1 408 658 4954
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

With our experience in bird’s nest industry, we are committed to deliver the best products and service to our valued customers.
Located in Indonesia,the country which produces eighty percent of the total bird’s nest in the world and having years of experience in bird’s nest  farming and harvesting, King’s Nest provides wide varieties of nests.