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Ingredients
- Chicken fillet (cubed)- 60
grams
- gingko nuts (skinned and boil
for 5 minutes) - 6 pieces
- Prawns (scald in boil water) -
4 pieces
- Carrots (sliced thinly) - 4
slices
- Fresh mushrooms (sliced) - 2
pieces
- Spring onions (cut to 1 inch
length) - 1 stalk
- Mirin -1 teaspoon
- Shoyu (soy sauce) -1
teaspoon
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Egg custard mixture
- Large egg (lightly beaten) - 3
pieces
- Dashi granule - 1
teaspoon
- Mirin - ½ tablespoon
- Shoyu - ½ tablespoon
- Water - 500 ml
- Pinch of salt
Method
- Marinate chicken cubes with
mirin and shoyu for 10 minutes and set aside.
- Add all egg custard
ingredients into a bowl and mix well. Strain and sieve into
another bowl.
- Divide chicken, gingko,
prawns, mushrooms and carrots into 4 4 small bowls then add egg
mixture into each bowl evenly. Place spring onions on top of the
mixture and cover with foil.
- Bring water in steamer to boil
then turn to very low heat. Place all mixture in small bowls
into steamer and steam for 15 minutes.
- Serve hot for 4.
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