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Chawan Mushi Singapore


For 8 servings:

4 medium sized prawns, peeled, de-veined and split into half lengthwise
60g chicken breast, de-boned and cubed
¼ tsp salt
½ tsp Japanese sake (rice wine, optional)
¼ tsp Japanese soya sauce
2 fresh Shitake mushroom, sliced
4 gingko nuts

For the egg custard 
4 large eggs
2 cups water
1 tsp dashi sauce powder (optional)
½ tsp salt
¼ tsp Japanese soya sauce
4 tsp freshly grated ginger

Cooking Method

1. Rub prawns and chicken with some salt. Rub sake over the chicken. Leave to marinate for 5 minutes and add the Japanese soya sauce to the chicken.

2. Use 4 bowls with a capacity of at least 250ml.

3. Place 2 halves of the prawn in each bowl, divide the chicken and mushrooms into 4 and put with the gingko nuts into the 4 bowls.

For the egg custard
1. Dissolve the dashi powder in water, beat the eggs well and add to dashi stock. Season with salt and soya sauce. Strain the egg mixture to remove froth and pour it over the ingredients
in the small bowls, about 150g of egg mixture per bowl.

2. Steam at 100°C for 15 to 18 mins. Remove and sprinkle some grated ginger on top. Serve at once.

Note: You can omit the wine for children.

Recipe by Chef Violet Ooh, Violent Ooh Singapore


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