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
Instructions
- 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.
