I first tried authentic Bird's Nest Soup in a little local Chinese restaurant near Honolulu. It was love at first taste, even though I was bit put off when I found out it actually was made with a real bird's nest. This is a great mock version. This is usually served as a first course to a Chinese dinner.
Make stock with whatever you have available chicken bones, pork bones, and a ham bone. You want the bones to have some meat left for garnish later. Add lightly salted water to cover the bones, and simmer until all meat is falling off the bones, and the stock has good flavor from the bones. The object is to get 3-4 cups of nice, reduced broth.
If you don't have enough broth, add canned chicken broth to get to the 3-4 cup measure. And I recommend having 4 cups for the soup.
While stock is cooking, Soak the Chinese long rice in warm water for 1 hour.
Chop the Chinese long rice very fine and add to the stock; simmer until it thickens, about 1/2 hour.
Garnish the soup with some chicken and or ham bits with chopped Chinese parsley; Add a splash of Shoyu (Soy Sauce) to taste.