Chawanmushi




Ingredients (a)
3 eggs
500 ml of chicken stock
1 tsp sugar
2 tsp sake or chinese cooking rice wine
1 tbsp light soy sauce

Filing (b)

Japanese Fish cake slices
ginko nuts
shredded crabstick
prawns, shelled
chicken breast fillet
Mushrooms (just the tops for garnishing, becuase they float up easily)



Directions :

1. Break the eggs into the bowl, to minimize bubbles, do not beat the eggs.

2. Add the rest of the ingredients (a) to the egg mixture. Strain the mixture through a fine sieve.

3. Place the filling from (b) into each cup and pour the egg mixture over.

4. Cover the cups with lids, or transparent food wrap.

5. Steam over high heat for 10 mins.

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