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Bird's Nest Soup with Chicken Cubes and Mushrooms
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This is one of classics of Cantonese cuisine and is very filling indeed. Bird's nests and quail eggs can be obtained from oriental or Chinese delicatessens.
Soak the bird's nests in water for 5 minutes, then drain.
Heat the oil in a saucepan. Add the ginger and fry for 1 minute, stirring constantly. Stir bring in the chicken, mushrooms, eggs and stock and bring to the boil. Reduce the heat to low and add the bird's nests. Simmer for 5 minutes, stirring occasionally.
Transfer the soup to a warmed tureen or large bowl and serve at once.
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