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Bird's Nest, Chicken, and Ham Soup

Soups and Congees

Bird's Nest, Chicken, and Ham Soup
2 Tablespoons dry bird’s nest
1/4 pound skinless and boneless chicken breast meat, minced
1/2 teaspoon salt
1/2 teaspoon cornstarch
2 Tablespoons Smithfield-type ham, shredded
2 Chinese black mushrooms, soaked in warm water for twenty minutes, stems removed and discarded
3 cups chicken broth
2 teaspoons water chestnut powder
1/4 teaspoon ground white pepper
1 scallion, white part only, minced fine; green part slivered
1. Soak the bird's nest for four hours until swollen. Rinse well, remove any foreign matter, and set it aside.
2. Mix minced chicken with salt and cornstarch and four tablespoons of water.
3. Shred ham and mushrooms into thin slivers.
4. Bring broth to the boil, add all ingredients, reduce heat and simmer for five minutes. Add ground white pepper and scallions, and serve.

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