Making an Edible Bird's Nest

by Michele Cheplic | More from this Blogger

20 Aug 2008 12:12 PM

Much has been made of the most recognizable Olympic venue in Beijing, China. The eye-catching National Stadium, or "Bird's Nest" was home to the memorable opening ceremony and it is currently housing the track and field events along with men's soccer. In addition, this Sunday the Bird's Nest will host the 2008 Olympic closing ceremonies.

According to the building's designer, the hollowed complex allows in maximum sunshine in an effort to make spectators feel like they are in a forest. The designer also noted that the bowl shape was designed specifically to help the audience focus on the bottom center of the stadium and integrate spectators, athletes, and the structure as a whole.

From the outside the structure's interlocking network of steel bars resembles a bird's nest, but that's not the only place where the design makes it mark in China. For centuries Chinese cooks have been whipping up bird's nest shaped noodle dishes. The dishes have even made their way west to the United States where bird's nest-inspired recipes are among the most popular take-out foods in this country.

For the home cook who can't afford to frequent Chinese restaurants every night this next recipe might be a welcome addition to your kitchen. This Bird's Nest Stir Fry recipe comes courtesy of a local Chinese restaurant in my city. The owner came up with the clever idea of handing out the recipe to diners who patronized his business during the Olympic Games. I am planning to make it on Sunday prior to the closing ceremony. Consider doing the same and we can swap notes on the end results on Monday.

BIRD'S NEST STIR FRY

Ingredients:

8 ounces of your favorite vegetables (carrots, broccoli, mushrooms, asparagus, zucchini, water chestnut, snow peas, etc.)

4 ounces chicken breast

3 teaspoons of soy sauce

1/4 teaspoons of salt

3 teaspoons of sugar

2 teaspoons of vinegar

1 teaspoon of oil

1/4 teaspoon of sesame oil

2 ounces of chicken stock

1 teaspoon of oyster sauce

1 1/2 teaspoon cornstarch

1 teaspoon of minced ginger

1 teaspoon of minced garlic

Green onions

Directions:

To make the Nest, placed cooked noodles (choice of egg noodles, pasta, etc.) inside measuring bowl, or anything with a concave shape.

Place another measuring bowl on top of the noodles. Place noodles and measuring bowl into fryer at 350 degrees for about 5 minutes or until hard.

Let noodle nest cool.

Cook thinly sliced chicken breast in boiling water for 4-5 minutes.

Place cooked chicken on the side.

Stir-fry the vegetables for about 2-3 minutes. Place cooked veggies on the side.

Mix the soy sauce, salt, sugar, vinegar, chicken stock, cornstarch, and oyster sauce together in a small bowl.

In a hot wok (or large pan), place the oil, ginger, garlic, green onions and cook until garlic and ginger turns golden brown.

Add the chicken and vegetables to the wok and cook on high heat for 1 minute.

Add the mixture of soy sauce, salt, sugar, vinegar, chicken broth, corn starch, and oyster sauce to the chicken and veggies. Cook on high heat for 2 minutes Add sesame oil and mix the stir-fry one last time.

Place the veggies and chicken mixture in the noodle bird's nest and serve.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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