| 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 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1 |
|
(3-4 lb) chicken |
| 5 |
c |
Stock |
INSTRUCTIONS
1. Soak bird's nest.
2. Mince smoked ham and water chestnuts. Blend well with sherry, salt and
soaked bird's nest.
3. 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.
4. 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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