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Tuesday, June 21, 2005
Chawan mushi (serve 4)
Ingredients:
3 eggs, 350 ml chicken stock, 150 ml water, 50 g chicken meat, 4 boiled gingko nuts, 50 g soaked dried mushrooms, 2 crabstick, soy sauce, pepper, spring onion (optional)
Preparation:
Remove fats (if any) chicken meat. Cut into bite size pieces. Marinate with soy sauce and pepper.
Remove roots of mushrooms, tear into easy to eat pieces.
Cut crabstick into bite size pieces.
Making egg mixture:
Break eggs in a large bowl. Stir gently, do not foam.
Little by little, add in chicken stock and water.
To improve texture, strain egg through a net/strainer at least 2 times.
Method:
- Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use with aluminum foil to replace.
- Divide fillings into 4 except spring onions, neatly place filling into individual cups.
- Pour in egg mixture.
- Fill a double-boiler pan/wok half full with water.
- When water comes to a boil, place cups in to steam.
- Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes.
- If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
- Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
- Take cups out of steamer. Top with spring onion, re-cover.
- Serve.
Chawan mushi is served chilled in summer, hot in winter.
MuixyY -::im just so lovable..::- @ 5:30 PM
Chawan mushi (serve 4)
Ingredients:
3 eggs, 350 ml chicken stock, 150 ml water, 50 g chicken meat, 4 boiled gingko nuts, 50 g soaked dried mushrooms, 2 crabstick, soy sauce, pepper, spring onion (optional)
Preparation:
Remove fats (if any) chicken meat. Cut into bite size pieces. Marinate with soy sauce and pepper.
Remove roots of mushrooms, tear into easy to eat pieces.
Cut crabstick into bite size pieces.
Making egg mixture:
Break eggs in a large bowl. Stir gently, do not foam.
Little by little, add in chicken stock and water.
To improve texture, strain egg through a net/strainer at least 2 times.
Method:
- Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use with aluminum foil to replace.
- Divide fillings into 4 except spring onions, neatly place filling into individual cups.
- Pour in egg mixture.
- Fill a double-boiler pan/wok half full with water.
- When water comes to a boil, place cups in to steam.
- Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes.
- If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
- Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
- Take cups out of steamer. Top with spring onion, re-cover.
- Serve.
Chawan mushi is served chilled in summer, hot in winter.
Muixy
