Send to a friend

Ingredients:
3 1/2 oz  bird's nest (dried)
6 c Chicken stock
1 lg Chicken breast (deboned)
1 tbsp Dry sherry
1/4 c Rich chicken stock
2 Egg whites
1 tsp Salt
2 Green onions (minced)
1 tbsp Ham (Smithfield, minced )
2 tbsps Cornstarch
2 tbsps Chicken stock

Preparation:
1.  In a large bowl, soak bird's nest water overnight in cold. Drain and rinse.  Then spread softened nest pieces on plate; Remove any prominent pieces of "foreign" matter (e.g. feathers, twigs). 

2. Remove membrane and muscle fiber from chicken breast. Using a cleaver handle, pound meat to break down tissue and  mince chicken until it is pulp.  In a mixing bowl, mix cornstarch with 2 tbsps chicken stock to make a medium thick paste. Set aside.

3. When ready to cook, heat 6 c of chicken stock on high heat until boil. Immediately add bird's nest and simmer for 30 minutes.  Slowly dribble dry sherry into minced chicken. Using a fork, lightly beat egg whites  and fold gently into chicken so they are not completely blended.

4.  Bring soup back to boil and slowly add chicken stock mixture to soup.  Add salt to soup and heat on medium heat. When soup returns to boil, serve in serving bowls.  Garnish with green onions.