The Cavir of the East

Trade of Swiftest nests began in China during (A.D. 618-907). China is the prime consumer of a soup made from these nests, which is considered the

"Caviar of the far East" However it is quite popular throughout Asia, perhaps because it has the reputation of being an aphrodisiac. It is also costly; many western restaurants serve a less expensive version consisting of soup with noodles shaped to resemble a bird's nest.

One item I think is truly bizarre and has garnered the name of Caviar of the East bird's nest soup. Served in China for over 400 years, authentic bird's nest soup is made using the nests of the swiftlet, a tiny bird found throughout Southeast Asia.

China is importing enormous amounts of ingredients for the soup. From countries such as Malaysia and Indonesia.

The medicinal and nutritional value was recognized and the bird nest was incorporated into a less frivolous life model. While the value of the bird nest in Chinese diet and health is not disputed today (by the Chinese) when this became important and how that occurred is a complicated story.

The primary ingredient is saliva nests built by cave swifts. Among one of the most expensive animal products consumed by humans it is believed to aid digestion, raise libido, and even alleviate asthma as it is dissolved in water to create a gelatinous soup. In Hong Kong, a bowl of bird's nest soup would cost between $20 and $50, a kilogram of white bird's nest can cost up to $2,000 per gram, and a kilogram of red bird's nest for as much as $10,000!

Chinese have been eating the nest of the Swiftlet, a bird. About the size of a sparrow found in Southeast Asia and the Indian Subcontinent, for over 1,000 years. Edible-nest and Black-nest Swiftlets weave a nest from strands of Saliva. the male regurgitates a long, thin gelatinous strand from salivary glands under its tongue which is then wound into a half- cup nest which bonds like quick-drying cement to the inside of a cave wall. Swiftlet nests are (usually) carefully removed from the cave wall. . The nests are relatively tasteless and so are usually served in soup or jelly, mixed with chicken, spices, sauce or sweets. For centuries in China these nests have been considered nourishing and tasty as well as a booster of health for the sick and aging; they are even believed to be an aphrodisiac. The harvesting of Swiftlet nests is a potentially hazardous occupation. They are collected from high, dark caves by special

collectors who climb up and balance on bamboo poles attached to steep cliffs. These cliffs reach hundreds of feet in height. This is a traditional occupation and the skill of nest collection is generally passed down from father to son.

The rising price and rising demand for these nests have resulted in a decline in the swiftlet population. Poachers and the cutting down of forests where Swiftlets feed contribute to the decline. Indonesia is the biggest supplier of swiftlet nests with

Thailand ranking second, followed by Vietnam, Singapore, Burma, and Malaysia, southern India and Sri Lanka. In most nest-producing countries swiftlet colonies are dwindling. The market argues that if harvesting continues at its current rate the die out in 5 to 10 years.

Ingredients:

3 birds nest (approx) dried bird's nest

7 to 8 tablespoons crushed rock sugar, or to taste

4 cups water

2 Liter Rich chicken stock for soup

1 Kg Chicken breast

2 table spun Cornstarch

2 table spun Rich chicken stock for paste

1 table spun Dry sherry

1/4 cap of Rich chicken stock

2 Egg whites

Salt and pepper

2 Green onions, minced

2 tables spun of Minced Smithfield ham

Preparation:

Prepare the bird's nest: soak it in cold water for several hours or overnight. Drain. Rinse well. Go over the nests and pick out any loose feathers with tweezers

Debone chicken breast; remove membrane and muscle Fiber, pound meat with cleaver handles to break down Tissue, mince chicken until it is pulp. Make medium

Thick paste with cornstarch and chicken stock.

Cooking: Bring rich chicken stock for soup to boil. Immediately add bird's nest; simmer 30 minutes. Mix Dry sherry and remaining stock; dribble slowly into Minced chicken. Lightly beat egg whites with a fork; Fold gently into chicken so they are not completely blended. Add salt to soup. Bring soup back to boil and add chicken mixture slowly so soup does not cool. When Soup returns to boil, it is ready to serve. You can hold it at this point on low heat. Pour into serving Bowl, garnish with green onions and ham.

Note: You'll want to save this for a special occasion. Authentic bird's nests are quite expensive, not surprising given that the nests come from the hardened saliva of the swiftlet swallow. It could be a good choice for a romantic evening, as bird's nest is rumored to be an aphrodisiac.