Bird's Nest Soup

Soak the bird's nest overnight in fresh water. Using a fine mesh strainer drain and rinse the nest. Place in a saucepan and add 2 cups of water and the ginger slices. Simmer for 5 minutes and drain in the strainer, discarding the ginger. Pick out any impurities and add to the soup stock and simmer for 1/2 hour. Stir in the cornstarch mixed with water and cook to thicken. Add salt to taste and pour the beaten eggs in a thin stream over the top of the soup. Count to ten and gently stir the eggs into the soup. The shredded-ham garnish will go nicely on the top of this very delicately flavored soup. A good Chinese market should have nests available (or perhaps they will order for you), but they are very expensive. The cost for enough nest to make two batches of this soup will be somewhere between $30 and $40. Chinese Chicken Soup Stock 5 pounds chicken backs and necks 2 slices fresh ginger, each the size of a 25-cent piece 2 Chinese dried turnip balls (preserved turnip or preserved radish) coarsely chopped and rinsed with fresh water Place the bones in a 12-quart stockpot and cover with water. On high heat bring the bones barely to a simmer. We do not want to cook the soup yet so do not let it do more than just simmer. Foam and scum will form on the top of the pot. You do not want this to boil. Drain the bones, discarding the water, and rinse well with cold water. Add 1 quart of fresh water for each pound of bones, along with the ginger and rinsed dried turnip. Bring to a simmer and cook 1 hour, uncovered. Strain the soup stock and discard the solids. Remove the fat by using a plastic tube or simply chill the stock overnight and remove the fat when it has congealed.