Chawan Mushi (Japanese Steam Egg)

Ingredients

Lightly beaten

Add in chicken seasoning powder, mirin, sugar (pour in warm water and warm chicken broth)

Prepare a cup with crabsticks and mushroom

Sieve egg mixture

Pour into cup

Cover with aluminium foil

Yummy Chawan Mushi!!!!

Ingredients

3 medium eggs

1 tsp KNORR Chicken seasoning powder (No Added MSG)

1 tbsp Mirin (Sake)

1 tsp sugar

330ml KNORR Clear Chicken Broth (Warm)

60ml warm water

Few crabsticks (Cut into cube)

Shiitake mushrooms

Methods

1. Lightly beat eggs in a bowl

2. In another bowl add KNORR chicken seasoning powder, mirin, sugar, warm water & warm clear chicken broth & stir well. Let it cool.

3. Add mixture into beaten egg. Sieve egg mixture.

4. Prepare 5 Chawan mushi cups, put a few pieces of shiitake mushroom and crabsticks.

5. Pour the egg mixture into each cup, fill to 3/4 full, cover with aluminium foil.

6. Place cup into pot, steam for 20 mins or until the egg is done.

7. Serve hot.

Steamed Egg Tofu with Minced Meat and Wolfberry

Ingredients
(Serves 2-3)
1 tube silken egg tofu 蛋豆腐 (150g)
1/2 tbsp light soy sauce
15 wolfberries, soaked in water till puffy (about 20 minutes)

(A) Meat and marinade
50g minced chicken
1 tsp light soy sauce
1/2 tsp sesame oil
1 tsp cornflour
dash of white pepper powder
1 tsp Chinese cooking wine

Methods
1. Cut egg tofu in half along the “dotted line” (if any), remove packaging and cut to thin and even slices. Arrange tofu pieces on a steaming plate.
2. Marinade the meat and allow to sit for at least a few minutes.
3. Mould a small amount of the marinaded meat mixture (about 1 tsp or less) into a ball and place on top of tofu slices. Top each meat ball with a wolfberry. Drizzle 1/2 tbsp light soy over the tofu slices.
4. Steam over high heat for about 10 minutes or until the meat is cooked.
5. Ready to be serve.

Steam Egg

Serves 2 - 3
Ingredients
2 large eggs
180 ml chicken stock/ broth (or water or mixute of both)
½ teaspoon of sesame oil
½ teaspoon of salt
½ teaspoon of sugar
Pinch of white pepper

Optional:
½ teaspoon of Chinese Shao Hsing rice wine (or sherry)
½ teaspoon of light soy sauce (if using water instead of chicken stock)

Garnish:
Scallion/ sprin onion, julienned

Method
1) Break eggs into a large bowl. Add in chicken stock (or water and light soy sauce), rice wine, salt, sugar and sesame oil. Use a fork, gently stir in only one circular direction till just well combined, and avoid creating any foam.

2) Thereafter, sieve egg mixture into a large ceramic bowl or deep serving dish. Add 4 to 5 pieces of bear-shaped Japanese fish cake slices.

3) Bring water to a boil in a steamer or a wok with steamer rack in it. Reduce heat to low flame, once boiled.

4) Place bowl of egg mixture into steamer or wok covered with lid, and steam for about 12 - 15 minutes, or until it turns smooth and firmer consistency as well as fish cake slices are set on its surface.

To double check its doneness, you may use the back of the spoon to lightly touch the egg surface. Steamed egg should be softly firmed. It might be felt a little runny, too, but not watery.

5) Remove steamed egg from steamer/ wok with gloves. Garnish with scallion. You may also sprinkle some sesame oil and white pepper, sparingly, before garnishing. Serve hot.

Note: Be reminded not to steam the egg on high heat. And watch out the steaming time when it is about done as it is important not to over-steam the egg once the egg is set perfectly. To ensure smooth surface on the egg dish, it can't even afford 5 minutes longer (unless it is at very low flame)