Crystal Pear Stewed with Bird's Nest

Ingredients:
- 6g white Nest
- 1 Crystal Pear
- 10 pcs Fructus lycii
- 4g Rock sugar
- 180g water.

Method:
1. Soak the bird's nest for 45 minutes until it becomes loose.
2. Cleanse and get rid of any foreign matter, strain dry.
3. Soak the Fructus Lycii to soften them.
4. Cut off the top of the Crystal Pear and remove the core.
5. Boil the rock sugar in the water until the rock sugar dissolves completely.
6. Add in the Fructus Lycii before covering with the top of the pear which has been removed.
7. Add in the bird's nest.
8. Stew it for 15 minutes.

Bird's Nest Milk Porridge

Ingredients:
- 20g Blood bird's nest
- 100g rice
- 500g milk, sugar and salt.

Method:
1. Remove any foreign matter in the rice before washing.
2. Place the pot over the fire and add in the rice and water.
3. Cook over strong fire but switch to slow cooking mode after about 30 minutes.
4. When the rice begins to expand, pour in the milk and stir.
5. Add in the pre-stewed red bird's nest (red bird’s nest should be soaked for 3 hours and stewed for 2 hours).
6. Continue cooking over slow fire for 20-30 minutes until the rice boils.

Young pigeon Stewed with Bird's Nest

Ingredients:
- 20g bird's nest
- 1 young pigeon
- 2pcs red dates
- 10pcs Fructus lycii
- some onion slices
- suitable amount of rock sugar

Method:    
1. Soak the bird's nest in water for 2-4 hours.
2. Remove any foreign matter and stew it for 15 minutes.
3. Cleanse the young pigeon before placing it into a pot of water.
4. Cook with strong heat and switch to low heat after it has boiled.
5. Continue cooking until the pigeon meat is fully cooked.
6. Add the red dates, Fructus lycii, the onion slices and the sugar and stew it for 3 minutes.
7. Add the bird's nest and  stew it for another 10 minutes.

Papaya with Bird's Nest

Ingredients:
- 10g bird's nest
- 1 papaya
- 70g fresh milk
- some honey and rock sugar.

Method:
1. Wash the papaya to clean it before cutting it into halves.
2. Remove the pulp.
3. Add fresh milk into cavity of the papaya together with the bird's nest (pre-soaked and stewed for 3      minutes), honey and rock sugar.
4. Cover the papaya with the other half and stew it for another 10-15 minutes.

Bird's nest with Scallop, Lotus Root and Sweet Peas

Ingredients:
- 10g bird's nest
- 2 garlic (minced)
- 3 sections of lotus root
- 100g sweet peas
- 4 pieces scallop (dried)
- salt and suitable amount of oil

Method:
1. Soak the bird's nest for 45 minutes, and remove any foreign matter and cleanse it.
2. Fry the minced garlic in oil till it turns golden brown.
3. Add in the cut lotus roots and fry it.
4. Add in the sweet peas, suitable amount of salt and tapioca powder and stew it for 3 minutes.
5. Add in the cleansed scallops which has been soaked together with suitable amount of water into pot and fry.
6. Add in the bird's nest and stew it for another 3 minutes.

Bird's Nest Stewed with Pearl Powder

Ingredients:
- 45g bird's nest
- 30g Tremella
- 20g pearl powder infusion
- 10g rock sugar syrup
- 10g coconut milk

Method:
1. Place the soaked bird's nest and Tremella into the pot.
2. Add in rock sugar syrup and coconut milk.
3. Stew it for 15 minutes.
4. Add in the pearl powder into the pot.
5. Stew it for another 5 minutes.

Stewed Bird's Nest with Mushroom and Chicken Feet

Ingredients:
- 10g bird's nest
- 10 pieces chicken feet
- 5 mushrooms
- 2 garlic (minced)
- cooking wine
- 4 slices of old ginger
- tapioca flour and suitable amount of oil
- oyster sauce, salt and sugar

Method:
1. Cleanse chicken feet using hot water before straining.
2. Add some oyster sauce, salt and sugar for flavouring and marinate it for 2 hours.
3. Add some sugar to the mushrooms before cleansing and soaking it with water.
4. Soak bird’s nest (for approximately 45 minutes).
5. Fry the minced garlic in oil before adding in the ginger slices.
6. Fry the marinated chicken feet and mushrooms over a slow fire.
7. Add suitable amount of water, tapioca flour and cooking wine and stew it for one hour.
8. Add in the bird's nest and stew it for another 10 minutes.