The original bird's nest soup was made with swifts' nests, boiled to release a thickening agent made from the birds' saliva. Hmm...let's not do that anymore. We'll use cornstarch to thicken the soup and egg whites to form delicate strands in the hot broth, and we'll just call it bird's nest soup to evoke its exotically intriguing history.

Bird's Nest Soup

8 ounces fine or thin egg noodles
1 tablespoon vegetable oil
1 fresh boneless, skinless chicken breasts, chopped
6 cups water
2 tablespoons cornstarch
1 tablespoon sherry
1 teaspoon salt
2 large egg whites
2 green onions, chopped
1/4 cup thinly slivered ham

1. Prepare egg noodles according to package directions; drain and set aside.
2. In a large heated skillet add oil and sauté chicken breast for about 5 minutes. Stir in water, cornstarch, sherry and salt; mix well and bring to a simmer for 30 minutes, then bring to a boil.
3. Beat egg whites lightly and add to soup mixture. Stir in green onions, ham and cooked noodles. Stir well and serve while hot.

Makes 6 servings.