200 ml chicken stock ( add enough chicken granules to 200ml of plain water to make the chicken stock. It must not be too salty)
Coriander leaves ( for decoration) - optional
2 small bowls
Aluminium foil / plastic wrap
For Chawanmushi with Mushroom , Chicken & Crab Stick
20 gm chicken breast meat cut into thin slices
1 crab stick cut into slices
1 chinese mushroom soak till soft and cut into thin slices
( If used place them in the bowl before pouring in the egg mixture)
Method:
1. Beat eggs lightly.
2. Add chicken stock to the beaten eggs and stir to mix well. Strain the stock mixture
3. Pour egg mixture into each bowl. Scoop away excess bubbles on the surface if any.
4. Cover each bowl with aluminium foil / plastic wrap Prick a hole in the centre
5. Steam over rapid water(means water is bubbling) for 12 mins.
6. Switch off the fire and remove the aluminium foil. Top it with coriander leaves if used.
7. Serve hot or cold.
Note: For Microwave oven - Cover each bowl with aluminium foil with the reflective side facing downwards. Prick a hole in the centre. Tranfer to the microwave and microwave it on medium heat ( 50% ) for 5 minutes till cooked.
Irene
This message was edited by Irene on 1-13-08 @ 6:47 AM
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Irene
01-13-2008 @ 2:41 AM
