Ingredients:
- 1 cup looselly packed dried
bird’s nest
- 1 whole chicken breast, about
¾ lb.
- ¼ cup cold water
- 1 tsp. salt
- 2 egg whites
- 1 quart chicken stock
- a pinch ground white pepper
- 2 Tbs. cornstarch dissolved in
3 Tbs. cold water
- ¼" thick cooked ham,
minced
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Instructions:
- Soak the nest in warm water for 3
hours. Then carefully remove any protruding feathers. Wash it under running water. Place
the nest in a small saucepan, cover it with cold water and bring to a boil over high heat.
Boil it uncovered for 5 minutes, then drain and discard the water.
- Fillet the chicken and remove the
white tendon in each fillet. Chop the fillet coarsely into small bits.
- Place the minced chicken in a bowl,
sprinkle it with the cornstarch and salt and stir.
- In a separate bowl, beat the egg
whites until they are frothy, then pour them into the chicken mixture and mix thoroughly.
The chicken should be light and fluffy.
- In a saucepan, bring the stock to a
boil over high heat. Drop in the bird’s nest, bring to a boil again, then reduce the
heat to low and simmer covered for 5 minutes. Add 1 tsp. salt and pepper. Give the
cornstarch mixture a quick stir to recombine it and add it to the pan, stirring
constantly. Add the chicken, stir and remove the pan from heat.
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