Steamed squabs stuffed w/bird's nest

Yield: 4 Servings

Measure Ingredient
1 ounce Bird's nest
2 \N Squabs (up to)
1 teaspoon Salt
3 cups Stock
2 tablespoons Smoked ham

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, .

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