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Steamed Egg Custard Soup Recipe
|Boneless chicken||6 Ounce, cut in small chunks|
|Water||1 (As Needed)|
|Mushroom slice||6 (Fresh)|
|Spinach||250 Gram, coarsely chopped (1 Small Bunch)|
|Eggs||6 , beaten|
|Basic chicken stock||4 Cup (64 tbs)|
Calories 258 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.3%
Saturated Fat 3.9 g19.4%
Trans Fat 0 g
Cholesterol 358.2 mg
Sodium 557.8 mg23.2%
Total Carbohydrates 11 g3.8%
Dietary Fiber 1.4 g5.7%
Sugars 4.7 g
Protein 24 g48.3%
Vitamin A 124.6% Vitamin C 30.2%
Calcium 10.9% Iron 22%
*Based on a 2000 Calorie diet
1.In a pan, heat water and partially boil the chicken chunks for 5 minutes in it.
2.Also, partially cook the spinach and mushrooms separately.
3.Take a tall tea cup or chawanf and put spinach, mushrooms and chicken in it along with chicken stock and eggs, leaving some space on the top.
4.Take steamer and put the bowls in it for cooking for 15-20 minutes.
5.Check for doneness by putting a toothpick in the prepared custard.