Chinese Pear Soup with Sencha Tea and Bird's Nest

Author: Monica Ming

Ingredients:

• 2 Asian pears

• 6 oz bing tang (Chinese rock sugar)

• 1 tsp Fleur de sel (French sea salt) or any salt

• 6 oz of sencha or bi luo chun or white tea leaves or osmanthus tea or bai mudan leaves

• 12 cups of water

• 6 oz goji berries

• 6 oz of jujubes (Chinese red dates)

• 3 oz of lotus seeds

• 4 oz of premium, all natural bird's nest

Instructions:

1. Soak lotus seeds overnight or 4 hours.

2. In a large pot, boil 12 oz of water.

3. Add chopped pears into pot using a very large spice bag or tie a cheesecloth together using twine and fill it with chopped pears.

4. Add 6 oz rock sugar and 1 tsp of salt. Turn off heat.

5. Let simmer for 1 hour or overnight if using crockpot on low heat.

6. 30 minutes before serving, add goji berries, jujubes, and lotus seeds.

7. Add bird's nest and let it quickly cook. Do not allow it to overcook or it will lose gelatinous texture.