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On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.
On the next day, the lady and her mother-in-law came to the village and heard that a countrywoman was attacked by a whirlwind when bringing food to the farm.

Chinese Steamed Egg

Soft and silky egg custard, similar to that of silken tofu with a smooth and glassy surface

Ingredients:

  • 1 Chicken thigh
  • 10 Shrimp
  • 5 Carrot, sliced
  • 5 Shiitake mushrooms
  • 1 Bunch Spinach
  • 1 Shimeji mushrooms
  • 3 Egg
  • 450 cc Chicken stock
  • 1 ½ Tsp Cooking wine
  • ¼ Tsp Salt
  • ½ Tsp Sugar
  • 1 Tsp Soy sauce

 

Directions:

  1. Remove the chicken thigh’s bone and excess skin/fat. Cut open where the muscles are thicker than rest. Make some cuts. Turn the stove on to medium heat. Wait until the skin turns golden. Pan fry only the skin part. Don’t cook it until done because it will be cooked through when steaming.
  2. Cut out the carrot slices into star shape with vegetable cutters.
  3. Remove the shiitake mushroom stem and cut into quarters. Cut diagonally on the surface.
  4. Cut the boiled spinach into bite size pieces.
  5. Remove shrimp’s shell, and de-vein.
  6. Whisk the egg in a medium bowl. Add the sake, sugar, soy sauce, salt and chicken stock into the bowl and mix well. Then strain the mixture through a fine mesh sieve into another bowl.
  7. Divideall the ingredients into cups; Starting with marinated chicken thigh, spinach stem, spinach leaves, beech mushrooms and the egg mixture. Put the rest of the ingredients on top.
  8. Pre-heat the steamer until the water is boiling. Then reduce the heat to low. Place the cups gently inside the hot water and cover the pot. Cook for 9 minutes on the lowest heat.
  9. Turn off heat , let it rest and set for 3 minutes
  10. Serve and enjoy!