Chawanmushi

Ingredients:

75g boned chicken breast, shredded
45g fresh shitake mushrooms
4 pieces filament crab sticks, shredded

Image by Sifu Renka via Flickr

4 eggs

For stock:

400ml water
1/2 tsp sugar
1/4 tsp light soy sauce
Pinch of salt
1 tbsp Maggi concentrated chicken stock
Pinch of salt and sugar
Dash of pepper


Method:

Lightly scald shitake mushrooms in hot water. Remove, drain and cut into slices. Combine chicken meat, mushrooms and crab sticks in a mixing bowl. Add ingredients and toss lightly before marinating for 4-5 minutes.

Arrange a little of each marinated ingredients into the chawanmushi cups and set aside.

Beat the eggs and mix with all the other sauce stock ingredients. Strain the mixture through a fine wire mesh ladle. Fill up the chawanmushi cups with the custard mixture. Carefully skim off any bubbles on the top of the mixture.

Place cups in a steamer. Cover the chawanmushi cups with microwave plastic wrap. Steam over gently boiling water for about 20 minutes or until the custard sets. Serve hot with a sprinkling of garlic crisps.