Recipe#25600

Title: BIRD'S NEST SOUP

Soar

3 1/2   oz           (approx) dried bird's nest
   6       c            Rich chicken stock for soup
   1       lg           Chicken breast
   2       tb           Cornstarch
   2       tb           Rich chicken stock for paste
   1       tb           Dry sherry
     1/4   c            Rich chicken stock
   2                    Egg whites
   1       t            Salt
   2                    Green onions, minced
   1       tb           Minced Smithfield ham
  Preparation:  Soak bird's nest in cold water
  overnight. Drain and rinse. Spread softened nest
  pieces on plate; pick out prominent pieces of
  "foreign" matter (e.g. feathers, twigs) with tweezers.
  Debone chicken breast, remove membrane and muscle
  fiber, pound meat with cleaver handle to break down
  tissue, mince chicken until it is pulp. Make medium
  thick paste with cornstarch and chicken stock.
  
  Cooking:  Bring rich chicken stock for soup to boil.
  Immediately add bird's nest; simmer 30 minutes. Mix
  dry sherry and remaining stock; dribble slowly into
  minced chicken. Lightly beat egg whites with a fork;
  fold gently into chicken so they are not completely
  blended. Add salt to soup. Bring soup back to boil and
  add chicken mixture slowly so soup does not cool. When
  soup returns to boil, it is ready to serve. You can
  hold it at this point on low heat. Pour into serving
  bowl, garnish with green onions and ham.