Savoury Steamed Egg Custard (Chawanmushi)



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


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.

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. Makes four cups.

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