| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1/4 | lb | Dried bird's nest |
| 1/2 | c | Smoked ham |
| 1/4 | c | Water chestnuts |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| 1 | 3-4 lb chicken | |
| 5 | c | Stock |
INSTRUCTIONS
Soak bird's nest. Mince smoked ham and water chestnuts. Blend well with sherry, salt and soaked bird's nest. Wipe chicken with a damp cloth. Make an incision along its backbone, but do not cut through bone. Stuff chicken with bird's nest mixture and sew up securely or skewer. Place bird in a large heatproof bowl and pour stock over. Steam over low heat until tender (2 to 3 hours). See "How-to Section". NOTE: A rich clear stock should be used for this dish. See the Note for "Bird's Nest Soup #1". 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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Nutrition (calculated from recipe ingredients)
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Calories: 170
Calories From Fat: 68
Total Fat: 7.5g
Cholesterol: 12.6mg
Sodium: 2238.8mg
Potassium: 389.4mg
Carbohydrates: 16.6g
Fiber: <1g
Sugar: 5.2g
Protein: 8.1g