THE CHINESE COOK BOOK
47
BIRD-NEST IN CHICKEN
鳳
FONG呑
TUNG燕
YUEN
- 1½ cups bird-nest
- 1 large whole chicken (at least 7 pounds)
- 1 bowl primary soup
- 1 tablespoonful Chinese ham
(a) Soak the bird-nest in cold water for 1 hour. Then wash gently and cook for 1 hour with a piece of ginger.
(b) Pick the chicken, chop off the head, feet and wings, cut 1 line 4 inches long and take out the interior. Clean the chicken and rub inside and outside with salt. Place in a bowl with the cut side on top.
(c) Fill the chicken with the bird-nest and the primary soup. Steam for 3 hours in a double-boiler.
(d) Now transfer into a second bowl by using a bowl a little larger than the first bowl and putting this second bowl on top of the first bowl mouth to mouth.
Garnish with the Chinese ham dice.
