| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

The original bird's nest soup was made with swifts' nests, boiled to release a thickening agent made from the birds' saliva. Hmm...let's not do that anymore. We'll use cornstarch to thicken the soup and egg whites to form delicate strands in the hot broth, and we'll just call it bird's nest soup to evoke its exotically intriguing history.

Bird's Nest Soup

8 ounces fine or thin egg noodles
1 tablespoon vegetable oil
1 fresh boneless, skinless chicken breasts, chopped
6 cups water
2 tablespoons cornstarch
1 tablespoon sherry
1 teaspoon salt
2 large egg whites
2 green onions, chopped
1/4 cup thinly slivered ham

1. Prepare egg noodles according to package directions; drain and set aside.
2. In a large heated skillet add oil and sauté chicken breast for about 5 minutes. Stir in water, cornstarch, sherry and salt; mix well and bring to a simmer for 30 minutes, then bring to a boil.
3. Beat egg whites lightly and add to soup mixture. Stir in green onions, ham and cooked noodles. Stir well and serve while hot.

Makes 6 servings.

h