Serves: 4
Total Calories: 143
1. Soak bird's nest.
2. Bone squabs, leaving their shape and skin intact (see HOW-TO, _Chicken: To bone). 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, _Steaming.
5. Mince smoked ham sprinkle over the top. Serve squabs in their steaming bowl with stock.
VARIATIONS:
* For the whole bird's nest, substitute 1/2 cup dried bird's-nest chips. Instead of boning squabs, score them along the backbone, but do not cut through bone. Steam birds cut-side up. Serve cut-side down.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Steamed Squabs Stuffed With Bird's Nest recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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