| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Soup |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Dried bird's nest |
| 1/2 |
c |
White meat chicken |
| 1/4 |
c |
Smoked ham |
| 6 |
c |
Stock |
| 1/2 |
ts |
Salt |
| 2 |
|
Egg whites |
INSTRUCTIONS
1. Soak bird's nest.
2. Separately shred chicken and smoked ham.
3. Place stock, salt, soaked bird's nest and chicken in a pan. Bring to a
boil; then simmer, covered, 30 minutes.
4. Beat egg whites lightly and stir in until they set. Garnish with
shredded ham and serve. VARIATIONS:
1. Use cooked instead of raw chicken. In step 3, bring the stock to a boil.
Add the soaked bird's nest and simmer, covered, 20 minutes. Add the chicken
and ham only to heat through. Then add the salt and egg whites.
2. In the above variation, for the ham, substitute 1/2 cup fresh mushrooms,
coarsely chopped.
3. Omit the chicken and increase the number of egg whites to 6.
4. At the end of step 4, stir in a cornstarch paste made of 1 tablespoon
cornstarch and 3 tablespoons cold water to thicken soup. Omit the egg
whites.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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