Yield: 6 Servings
|¼ pounds||Dried bird's nest|
|½ cup||Smoked ham|
|¼ cup||Water chestnuts|
|1 \N||(3-4 lb) chicken|
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, .