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1. Soak birds nest. 2. Mince smoked ham and water chestnuts. Blend well with sherry, salt and soaked birds nest. 3. Wipe chicken with a damp cloth. Make an incision along its backbone, but do not cut through bone. Stuff chicken with birds nest mixture and sew up securely or skewer. 4. Place bird in a large heatproof bowl and pour stock over. Steam over low heat until tender (2 to 3 hours). See "How-to Section". NOTE: A rich clear stock should be used for this dish. See the Note for "Birds Nest Soup #1". From
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