Serves: 6
Total Calories: 154

1/4 pound dried bird's nest
1/2 cup white meat chicken
1/4 cup smoked ham
6 cups Stock, Chicken
1/2 teaspoon salt
2 egg whites

1. Soak bird's nest.

2. Separately shred chicken and smoked ham.

3. Place stock, salt, soaked bird's nest and chicken in a pan. Bring to a boil then simmer, covered, 30 minutes.

4. Beat egg whites lightly and stir in until they set. Garnish with shredded ham and serve.

VARIATIONS:
* Use cooked instead of raw chicken. In step 3, bring the stock to a boil. Add the soaked bird's nest and simmer, covered, 20 minutes. Add the chicken and ham only to heat through. Then add the salt and egg whites.
* In the above variation, for the ham, substitute 1/2 cup fresh mushrooms, coarsely chopped.
* Omit the chicken and increase the number of egg whites to 6.
* At the end of step 4, stir in a cornstarch paste made of 1 tablespoon cornstarch and 3 tablespoons cold water to thicken soup. Omit the egg whites.

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

Nutritional Facts:

Serves: 6
Total Calories: 154
Calories from Fat: 16

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