Steamed Custard Recipe

Photo Credit: http://www.chinasichuanfood.com/chinese-steamed-egg/

If you're used to baking your own custard at home, this will tickle your taste buds even further. The steamed custard is savory, made with succulent chicken thighs and the process is rewardingly straightforward.

Steamed Custard Recipe
Preparation Time	10 Minutes
Cooking Time	15-20 Minutes
Difficulty	Easy
Recipe Type	Non Veg.
Serves	4

Ingredients:

3 Eggs
1-1/2 cup Dashi (a soup stock)
1/2 tsp Salt
1 tsp Soy Sauce
1 tsp Sugar
1 tsp Sake (alcohol)
1 Chicken Thigh (cut into bite-size pieces)
4 Shiitake Mushrooms (thinly sliced)
2 tbsp Chopped Mitsuba (Japanese Wild Parsley )
8 slices Kamaboko (a processed sea food)

How to make Steamed Custard:

Take eggs in a bowl and lightly beat them.
Add cool dashi soup stock, soy sauce, salt, sake, and sugar in the egg.
Strain the egg mixture.
Put the remaining ingredients except the mitsuba in four tea cups.
Fill each cup to third-forths full with the egg mixture.
Place mitsuba leaves on top of the egg mixture and cover them.
Preheat a steamer on high heat.
Turn down the heat to low and carefully place cups in the steamer.
Steam for about 15 minutes.
Poke the custard with a bamboo stick.
If clear soup comes out, it's cooked.
Steamed Custard is now ready to be served.