| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
oz |
Bird's nest |
| 2 |
|
Squabs (up to) |
| 1 |
ts |
Salt |
| 3 |
c |
Stock |
| 2 |
tb |
Smoked ham |
INSTRUCTIONS
1. Soak bird's nest.
2. Bone squabs, leaving their shape and skin intact (see "How-to Section").
Rub birds, inside and out, with salt.
3. Stuff squabs with soaked bird's nest and sew up securely or skewer.
Place in a heatproof bowl; pour stock over.
4. Steam over low heat until squabs are tender (about 2 hours). See "How-to
Section".
5. Mince smoked ham; sprinkle over the top. Serve squabs in their steaming
bowl with stock. VARIATIONS:
1. For the whole bird's nest, substitute 1/2 cup dried bird's-nest chips.
2. Instead of boning squabs, score them along the backbone, but do not cut
through bone. Steam birds cut-side up. Serve cut-side down.
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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