Steamed Chicken Stuffed with Birds Nest

Ready in 1h

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5 c Vegetable stock
1 (3-4 lb) chicken
1/2 ts Salt
1 tb Sherry
1/4 c Water chestnuts
1/2 c Smoked ham

Original recipe makes 6 Servings



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 , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

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