Serves: 6
Total Calories: 163

1/4 pound dried bird's nest
1/2 cup smoked ham
1/4 cup water chestnut
1 tablespoon sherry
1/2 teaspoon salt
1 chicken (3 to 4 pounds)
5 cups Stock, Chicken or favorite 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, _Steaming.

NOTE: A rich clear stock should be used for this dish. Bird's nest soup may be made in advance, refrigerated and reheated. The stock should be clear and rich with no trace of fat. A concentrated stock can be prepared by cooking a 3-pound chicken in 8 cups of water. (The bird may be served as white cut chicken at the same meal.)

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 6
Total Calories: 163
Calories from Fat: 18

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Banquet Dishes
Bird's Nest Soup I
Bird's Nest Soup II
Peking Doilies
Peking Duck (Modified Version)
Peking Duck Dips
Shark's Fin Soup I
Shark's Fin Soup II
Shark's Fin in Ham Sauce
Steamed Chicken Stuffed with Bird's Nest
Winter Melon Pond
Winter Melon Pond Soup Ingredients: Chicken I
Winter Melon Pond Soup Ingredients: Chicken II
Winter Melon Pond Soup Ingredients: Chicken III
Winter Melon Pond Soup Ingredients: Duck I
Winter Melon Pond Soup Ingredients: Duck II
Winter Melon Pond Soup Ingredients: Subgum I
Winter Melon Pond Soup Ingredients: Subgum II