• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • (A):
  • 75g boned chicken breast, shredded
  • 45g fresh shiitake mushrooms
  • 4 pieces filament crabsticks, shredded
  • 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


  1. Lightly scald shiitake mushrooms in hot water. Remove, drain and cut into slices. Combine chicken meat, mushrooms and crabsticks in a mixing bowl. Add ingredients (A) and toss lightly before marinating for 4-5 minutes.
  2. Arrange a little of each marinated ingredients into the chawanmushi cups and set aside.
  3. 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.
  4. 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. Makes four cups.
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