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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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 14 (28%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 10.8mg||3 %|
|Sodium 965.1mg||33 %|
|Potassium 87.5mg||2 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.6g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 50
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