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Bird's Nest Rice Soup Ham and Mushrooms

Soups and Congees

Bird's Nest Rice Soup Ham and Mushrooms
2 ounces bird’s nest. soaked overnight, then drained
1 teaspoon baking soda
3quarts chicken broth
2 cups Chinese rice wine
1 teaspoon salt
1/4 pound chicken breast, shredded
2 Chinese black mushrooms
2 fresh water chestnuts, peeled and diced
2 Tablespoons diced smoked ham
1 egg, beaten then fried, and then slivered

1. Pour one quart boiling water over soaked and drained bird’s nests, then stir in the baking soda, and soak for two more hours, then drain again.
2. Soak mushrooms in one cup of hot water until soft. Then discard their stems or shred them and use them when making a stock or add the soaking water to this soup.
3. Simmer all broth and soaking liquids, the bird’s nests, rice wine, salt, chicken pieces, mushrooms and their soaking water, and water chestnuts then simmer for one hour.
4. Then add the ham and simmer for half an hour, add the egg, stir well, and serve in a pre-heated soup tureen or in pre-heated individual soup bowls.

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