Chawan Mushi Recipe
Summary
MethodBoiled
Ingredients
| Chicken | 1 Can (10oz) | |
| Soy sauce | 2 Tablespoon | |
| 12 cooked shrimp, peeled and deveined | ||
| 1 1/2 cups of 1-inch pieces watercress or spinach | ||
| Mushrooms | 6 Large, cut in half | |
| 6 thin slices lemon | ||
| 3 1/2 cups regular-strength chicken broth or Dashi | ||
| Eggs | 1 1/2 Cup (16 tbs), Well beaten | |
| Salt | 1/4 Teaspoon | |
Directions
Mix together chicken and soy sauce.
Place in each of 6 cups (1 1/2-cup size) an equal amount of chicken, shrimp, watercress, mushrooms, and lemon.
Fill with broth beaten with eggs and salt.
Set cups in a large shallow pan of hot water over direct heat (water should be deep enough to come halfway up sides of cups), and lay a baking sheet over cups to cover if cups have no lids.
Poach in hot boiling water until custard is firm in the center when dish is shaken. This takes 25 to 30 minutes.
Place in each of 6 cups (1 1/2-cup size) an equal amount of chicken, shrimp, watercress, mushrooms, and lemon.
Fill with broth beaten with eggs and salt.
Set cups in a large shallow pan of hot water over direct heat (water should be deep enough to come halfway up sides of cups), and lay a baking sheet over cups to cover if cups have no lids.
Poach in hot boiling water until custard is firm in the center when dish is shaken. This takes 25 to 30 minutes.
Chef
