Ginseng Wolfberry Bird’s Nest
Yields1 Serving
1000 g water
3 pandan leaves, tied into knots
20 g bird's nest (approx. 4), soaked and cleaned
8 American ginseng root slices
40 g wolfberries, rinsed
80 g lump sugar
1
Place water and pandan leaves in mixing bowl, boil 8 min | 100°C | ⤺ speed 1. Discard pandan leaves.
2
Add bird’s nests and ginseng root slices, start Slow Cook | 1 h 30min | 80°C.
3
Add lump sugar, cook 5 min | 80°C | ⤺ speed 1.
4
Add wolfberries. Let stand for 10 Minutes. Transfer to soup bowls and serve hot.
Ingredients
1000 g water
3 pandan leaves, tied into knots
20 g bird's nest (approx. 4), soaked and cleaned
8 American ginseng root slices
40 g wolfberries, rinsed
80 g lump sugar
Directions
1
Place water and pandan leaves in mixing bowl, boil 8 min | 100°C | ⤺ speed 1. Discard pandan leaves.
2
Add bird’s nests and ginseng root slices, start Slow Cook | 1 h 30min | 80°C.
3
Add lump sugar, cook 5 min | 80°C | ⤺ speed 1.
4
Add wolfberries. Let stand for 10 Minutes. Transfer to soup bowls and serve hot.
(Visited 103 times, 1 visits today)
