I live in the US and got to visit China last month, and one of the things that really stuck with me was bird’s nest soup. I didn’t expect much at first, but it was super light, slightly sweet, and had this really smooth, delicate texture that just felt comforting in a different way.
Now I’m back home and kind of want to try making it myself, but I’m not sure where to start. I’ve seen people mention soaking the nest and using rock sugar, but I’m worried about messing up the texture or overdoing it.
Has anyone here actually made it before? Any tips on getting that clean flavor and silky texture right?