What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6974891 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Savory Egg Custard


Savory Egg Custard
3 ounces chicken breast meat, diced
salt and freshly ground pepper, to taste
8 shrimp, shells and veins discarded
4 fresh Chinese black mushrooms, sliced
10 spinach leaves, cut in large pieces and blanched
1 large scallion, angle-sliced
2 cups chicken stock
1 teaspoon chopped fresh ginger
2 teaspoon thin soy sauce
3 large eggs
1. Season the chicken pieces, and divide it into four batches.
2. Mix the shrimp, mushrooms, spinach leaves and the scallion, and add it to the four batches of diced chicken.
3. Add all the other ingredients and pour into one heat=proof container or individual heat-proof containers, cover them, and steam over boiling water from five to eight minutes, depending upon the container size, then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720