Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Dried bird's nest |
| ½ cup | Smoked ham |
| ¼ cup | Water chestnuts |
| 1 tablespoon | Sherry |
| ½ teaspoon | Salt |
| 1 \N | (3-4 lb) chicken |
| 5 cups | Stock |
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, .