Steamed squabs stuffed w/bird's nest
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Bird's nest |
| 2 | Squabs (up to) | |
| 1 | teaspoon | Salt |
| 3 | cups | Stock |
| 2 | tablespoons | Smoked ham |
Directions
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 ½ 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, .