Recipe - Chawanmushi

Serves 3 people
Preparation time: approximately 40 minutes


Ingredients

For the egg custard:
4 eggs (about 55g each)
400ml of chicken stock
1.5 tablespoon Japanese soy sauce / Few drops of Chinese light soy sauce
1 tablespoon mirin

Fillings:
2 pieces of chicken thighs (cut into small pieces to fit into the cups; put into boiling water and cook for about 3 minutes)
3 grey prawns (remove shell, veins and slice into half; put into boiling water and cook for about 3 minutes)
Few strips of chives (about 2cm long)
2 pieces of shiitake mushrooms (cut into strips)

Garnish:
Chives (about 3cm long; cut into very thin strips, it will curl up by itself)


Instructions:
1. Using a pair of chopsticks, stir the eggs gently in a large bowl, in a zig-zag motion. This will prevent bubbles from forming and ensure that the egg custard has a smooth texture.
2. Gradually stir the chicken stock into the eggs. Pour in by the side of the bowl to avoid bubbles being formed.
3. Gently add the Japanese soy sauce / light soy sauce and mirin.
4. Sieve the egg mixture into a measuring cup / teapot (you will need the spout to pour out the egg mixture).
5. Arrange the fillings at the bottom of the chawanmushi cups.
6. Gently pour the egg mixture into the chawanmushi cups by the side to avoid bubbles being formed. Fill the cups to about three quarters full and cover.
7. Place in a steamer with boiling water. Steam on high heat for 2 minutes to set the egg mixture.
8. Continue steaming for another 10 minutes on low heat.
9. Remove the chawanmushi cup from the heat and let them cool for about 1-2 minutes.
10. Serve with garnish.

Before steaming.