Chowan Mushi Recipe
There is no doubt that this Chowan Mushi recipe will leave you craving for more. Indulge yourself in this Chowan Mushi as Side Dish. Use the freshest of Chicken available to get a great Chowan Mushi. Will you be able to suggest a recipe on par with this Chowan Mushi recipe? I doubt.
Ingredients
1x6 oz. tin boned chicken, cut into small pieces 180 g tin
2 Tbsp. soy sauce 30 mL
12 cooked baby shrimp
1 1/2 c. 1" pieces watercress or spinach 375 mL
6 large mushrooms, halved
6 thin slices lemon
3 1/2 c. chicken broth 875 mL
8 eggs
1/4 tsp. salt 1 mL
Directions
Mix together the chopped chicken and soy sauce.
In each of 6 baking cups (1 1/2 c.
or 375 mL size) place equal amounts of the chicken, shrimp, watercress, mushroom and lemon.
Whisk together the broth, eggs and salt.
Pour this mixture over the other items in the cups.
Set the cups in a shallow pan of hot water (water, should come half way up the cups) over a medium hot element.
Cover with a cookie sheet if you are not using "Chowan Mushi dishes" with lids.
Poach in the hot (not boiling) water until the custard is firm in the center.
This should take about 40-60 minutes.
Serve hot.
In each of 6 baking cups (1 1/2 c.
or 375 mL size) place equal amounts of the chicken, shrimp, watercress, mushroom and lemon.
Whisk together the broth, eggs and salt.
Pour this mixture over the other items in the cups.
Set the cups in a shallow pan of hot water (water, should come half way up the cups) over a medium hot element.
Cover with a cookie sheet if you are not using "Chowan Mushi dishes" with lids.
Poach in the hot (not boiling) water until the custard is firm in the center.
This should take about 40-60 minutes.
Serve hot.
