Jacky Yu’s Fusion Recipes

 

Golden Nest here sincerely invites the famous chef of wedding banquet private kitchen, who has ever assumed the office of the program host of Edition 1 and Edition 2 of Gourmet Power Zoom at TVB. With rich “boiling” originalities and good at creating fusion dishes, Jacky is fond of having trials and fusion so as to make dishes with complete color, fragrance and taste of various types. It it for sure that you will be surprise by the dishes cooked by Jacky, so now let’s enjoy Jacky’s demonstrations about how to make unique bird’s nest dishes.

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Braised red nest with sweet-scented osmanthus and lotus seeds

Ingredients:
Braise bird’s nest
Red nest: 1 liang
Sweet-scented osmanthus: 1 teaspoon
Rock sugar: 200g
Water: 1.5L

Boil lotus seeds:
Lotus seed: 120g
Rock sugar: 60g
Water: 3-1/2 cups

Method:

Firstly stew lotus seeds. Put the red nest and rock sugar into the stewing pot. Then add sweet-scented osmanthus and water in. Seal the pot mouth with preservative paper. After stewing, put the blood nest into a bowl. Finally put the stewed lotus seeds in

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Lotus Seeds, Lily Bulbs & Swallow Nests in Sweet Soup with Eggs

 

 

Ingredients
Bird’s nest: 0.5 liang
Fig: 8-10 grains
Honey pear: about 10 pears
Smashed rock sugar: 100g

Method:

Cut the top of the honey pear and remove its core. Chop the fig. Put the fig and rock sugar into the de-cored honey pear. Then add the soaked bird’s nest and rock sugar. Wrap the honey pear with preservative paper. Braise them for 35-40mins

 

 

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Braised chicken with snow pear and bird’s nest

 

 

Ingredients:
Bird’s nest: 1.5 liang
Snow pear: 5 pears
Chicken (peeled): 1 (about 2 jin)
Muscle: 1jin
Sweet and bitter apricot: A proper amount
Honey date: 3-4pcs
Ginger slice: about 6 pcs
Lotus seed: 130g

Method:

Remove the water by burning contained in the chicken and muscle. Then put them into the stewing pot. Add sweet & bitter apricot kernel, honey date, ginger and lotus seed in. Put also the sliced snow pear into the stewing pot. After adding water, seal them with preservative paper. Braise them for 4 hours. Remove the excessive grease and add processed Golden Nest in. Braise 30 mins again and add a proper amount of salt