Title: Bird's Nest Soup (Wei-Chuan)
Categories: Chinese Soup
Yield: 1 Servings

1 1/2	oz	Bird's nest
1	c	Chicken stock
1/4	ts	Salt
1/2	tb	Rice wine
6	c	Chicken stock
2	ts	Salt
1	ts	MSG, optional
1	ts	Sesame oil
4	tb	Cornstarch
4	tb	Water
2		Egg whites
2	tb	Water
20		Spinach leaves
1	tb	Oil

Rinse bird's nest and remove any feathers or twigs. Soak in a large quantity of water for at least 3 hr. Drain and remove any feathers. If it is hard to remove feathers, pour 2 t oil over the bird's nest and rinse to remove any feathers. Remove all feathers.

Combine bird's nest (having removed any feathers) with 1 c stock and 1/4 t salt in a heatproof bowl that fits inside a steamer. Steam 30 min over medium heat. Transfer this to a large heatproof soup pan (preferably not metal) and add next 5 ingredients. Bring to the boil and thicken with 4 T cornstarch dissolved in 4 T water. Remove from heat and drizzle in 2 egg whites beaten with 2 T water.

Add spinach leaves (which will wilt immediately) and oil. Ladle into bowls and serve immediately.

From: mloo@juno.com (Michael Loo)

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