Bird'S Nest Soup
|Bird's nest||1 1⁄2 Cup (24 tbs), soaked overnight in 1 quart of water, feathers and debris removed|
|Chicken||1 1⁄2 Pound (Including Bones)|
|Cold water||6 Cup (96 tbs)|
|Dry dates||5 (Red Variety)|
|Cooked ham||1⁄2 Cup (8 tbs), chopped fine|
Cook the bird's nest and water slowly for 1 hour in a wok and drain off the water.
Cold water may be added to cool the bird's nest.
Take a small portion of the bird's nest in the hand and squeeze out the excess water; remove and discard the black and brown particles.
Look over the entire quan tity in this manner.
Place the chicken in 6 cups cold water, add the salt, and skim off the substance that rises to the top as the liquid comes to the boiling point.
Cook slowly for 1 1/2 hours.
Add the dates and cleaned bird's nest and continue simmering for 3 to 4 hours.
Remove the chicken, separate the meat from the bones, and chop the meat fine.
Add 1 cup chopped chicken and 1/2 cup chopped ham to the soup.
Mix slightly and serve hot.
This soup is usually served as the first course of a banquet or elaborate dinner.