Steamed Egg

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May 11, 2016 by mummumskitchen

ingredients.20160409_130927-1-1 (720x1280)

Chicken, cubed
Fish cake (those Japanese kawaii fish cake)
250ml chicken stock
2 Egg
Fresh mushrooms, sliced
Gingko nuts (optional)


  1. Beat the eggs and add the chicken stock.
  2. Filter the egg mixture using a sieve.
  3. Add the chicken cubes, gingko nut and fresh mushrooms into the ceramic cups/bowl.
  4. Add the filter egg mixture. Cover the cups/bowl with aluminum foil.
  5. Steam for 10 minutes. When it is around 5 minutes, open up the aluminum cover and put the fish cake on top of the egg mixture. Let it steam for another 5 minutes.

Mum mum’s notes:
To make it a chawanmushi instead, add a bit more chicken stock


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