Chawanmushi – Steamed Egg Custard

We all love to experiment in the kitchen and try out new recipes.  I am not a fan of Japanese food, but this recipe was the exception.  It’s very simple and quick to make and great for those on a diet and for those who love eating simple, healthy food.
The Recipe: By Anu Elisha
3 eggs;  2 cups chicken stock;1/2 tsp salt; 2 tsp thin soy sauce;  2-4 prawns, sliced into 2 pieces each if big; 1/2 chicken breast, diced; few button mushrooms, sliced;  1 ½ tsp sake.
 Marinade chicken and shrimps. In a small bowl, mix chicken pieces with 1/2 tsp soy sauce and 1/2 tsp
Sake. In another bowl, mix prawn and 1/2 tsp soy sauce and 1/2 tsp Sake. Letthem sit for a couple of minutes.  Meanwhile, in a large
bowl, mix eggs, stock, salt, 1 tsp soy sauce. Strain the egg mixture through a sieve. Let as much egg as you can go through the sieve.
Place 1/4 amount of chicken, shrimp, and sliced mushrooms in each of 4 small cups or idli bowls, then
pour egg mixture over them to fill 3/4 of a cup. Cover with aluminum foil and put the covered cups into a steamer.  I used the idli steamer.
Steam at medium heat for 10-15 minutes. Check with a wooden skewer to see if it’s done. If clear
broth comes out when poked, take the cups out from the steamer.   Garnish with carrot
and spring onion leaves and steam for 1-2 minutes.