I was having dinner with my girlfriends at Ebisboshi last weekend when we started talking about chawanmushi and I suddenly remembered that I know how to make chawanmushi. But it has been a long time since I made it at home. Its amazing how my mind gets clouded by all the work during term time. In fact, the last time I made this was during young adults fellowship (YAF), held at my place last November. Considering how simple this is, it has been a longggggg time. So when I came home early this week, I decided to make this for dinner since adrian likes it too.
Ingredients: (Serves 2)
1 piece of chicken thigh meat
2 shitake mushroom
2 sticks of artificial crabmeat
2 eggs
A can of clear chicken stock
Cornstarch 1/2 tsp
Chinese Wine (Hua Diao Jiu) 3 tsp
Soya Sauce 1 tsp
Method:
1) Cut the chicken thigh meat into 1 cm thick slices and marinate it with cornstarch, chinese wine and soya sauce. Leave aside.
2) Slice the mushrooms into 1 cm thick slices and half the crabsticks. Leave aside.
3) Break the eggs into a large bowl. Be careful not to beat the eggs. This will form air bubbles which will appear as "pot holes" when steamed. Instead, stir gently with a chopstick until the eggs yolk and white are well mixed.
4) Add in chicken stock in the proportion of 1 portion egg mixture : 3 portion chicken stock and continue to stir gently until well mixed.
5) Line 2 japanese cups each with 2 strips of marinated chicken. Gently pour in the egg mixture.
6) Top the egg mixture with 1 piece of crabstick and 2 slices of mushroom.
7) Cover the cups with lids and let it steam for 8 minutes.
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