Chinese Steamed Egg Custard with Chicken and
Shiitake Mushrooms 冬菇雞肉蒸水蛋

Chinese Steamed Egg Custard with Chicken and Shiitake Mushrooms 冬菇雞肉蒸水蛋 Chinese Steamed Egg Custard with Chicken and Shiitake Mushrooms 冬菇雞肉蒸水蛋

Ingredients:

  • 1 piece boneless chicken, about 3 oz (100 g);
  • 3 - 4 Shiitake mushrooms, about 1 oz (30 g);
  • 2 Chinese dry scallops, about 1 oz (30 g);
  • 1 teaspoon finely julienne ginger;
  • 5 large fresh eggs;
  • 15 half shells water;
  • 1/2 tablespoon liquid aminos/soy sauce;
  • 3/4 tablespoon dark soy.

For marinate

  • A pinch cornstarch;
  • A pinch sugar;
  • 1/2 teaspoon liquid aminos/soy sauce;
  • 1/2 teaspoon vegetable oil.

Recipe:

Serving for 2

  1. Soak Shiitake mushrooms for 30 minutes or more, slice 1/4” (0.75 cm) thick;
  2. Break to smaller pieces and soak Chinese dry scallops for 30 minutes or more;
  3. Cut chicken to 1 1/2” (4 cm) long stripes;
  4. Marinate chicken for 10 - 15 minutes;
  5. Add 13 - 15 half egg shell water, 1 egg to 3 half egg shell water, can use water from soaking mushrooms and dry scallops;
  6. Beat eggs and water until white disappear, about 10 minutes;
  7. Strain egg mixture to get rid of air bubbles;
  8. Place chicken stripes, mushroom slices and dry scallops on the bottom of a shallow bowl;
  9. Pour egg mixture on top;
  10. Add julienne ginger;
  11. Place over water in a wok/large sauce pan;
  12. Cover the bowl with a plate;
  13. Steam for 5 minutes over medium high heat;
  14. Lower to simmer continue for 15 more minutes;
  15. Check and cover again let it solidify more;
  16. Top with liquid aminos and dark soy;
  17. Plate and serve hot.

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