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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.