Harvesting bird's nests is a skillful art, as the variety of bird's nests, chefs, seasonal humidity, room temperature, water temperature, and even the time of day can all affect the quality of the bird's nests. There are many different varieties of bird's nests available on the market, but the most medicinally valuable ones come from Indonesia and Malaysia, the top two producing regions. Here are a few methods of processing bird's nests:
1. Alkaline processing (not recommended). Soak the bird's nests in warm water, then rinse them two or three times with clean water (taking care to maintain their shape). Soak them in cold water, then pour out the water before mixing the bird's nests with alkaline powder. Generally, use 1.5 grams of alkaline powder for every 50 grams of bird's nests (if the bird's nests are older, use 2.5 grams). Add boiling water and stir gently. When the bird's nests start to expand, pour out half of the alkaline water and rinse them with boiling water three or four times until they are three times their original size. The texture should be soft and slightly astringent, and they should break easily when pinched. Rinse off the alkaline powder and soak the bird's nests in cold water until ready to cook. Use a dry cloth to remove excess water before cooking.
2. Steaming. Also known as steaming in a steamer or steaming pot. This is a preliminary cooking method used to partially cook the ingredients, rather than a method for cooking a complete dish. Place the processed bird's nests in water at 50°C and soak until the water cools, then transfer to water at 70°C until they expand. Remove the bird's nests, taking care not to break them, rinse them twice with clean water, blanch them briefly in water at 80°C, then wash and place them in a bowl. Steam over low heat until they become fluffy and soft.
3. Soaking. Also known as soaking or rehydrating. This method uses water as a solvent to rehydrate dried ingredients until they become plump, soft, and tender for cooking. By reabsorbing moisture, the dried ingredients can regain their original freshness and tenderness to the maximum extent.
