Recipe of Award-winning Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce

Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce.

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, jumbo ‘chawanmushi’ with chicken shimeji sauce. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce is one of the most popular of current trending meals in the world. It is easy, it's quick, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce is something that I've loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook jumbo ‘chawanmushi’ with chicken shimeji sauce using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:

1. {Take 4 of Eggs.
2. {Get 400-450 ml of Dashi Stock / Chicken Stock.
3. {Prepare of *Note: The ratio of Egg to Stock is 1 : 2 (firm) or 1 : 2.5 (soft).
4. {Make ready 1/4 teaspoon of Salt.
5. {Prepare 1 teaspoon of Soy Sauce.
6. {Make ready of <Sauce Ingredients>.
7. {Take 100-150 g of Chicken Fillet *cut into small pieces.
8. {Get 100 g of Shimeji (or other Asian mushrooms).
9. {Make ready 1 cup of Dashi Stock / Chicken Stock.
10. {Take 1/2 teaspoon of Salt.
11. {Prepare 1/2 teaspoon of Soy Sauce.
12. {Get 1 tablespoon of Mirin.
13. {Make ready 1 teaspoon of Grated Ginger.
14. {Get 1 tablespoon of Potato Starch Flour *mixed with 1 tablespoon Water.
15. {Prepare 1 of Spring Onion *finely chopped.

Instructions to make Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce:

1. Good quality real stock is perfect. If you make instant stock, place 400 to 450ml hot water in a saucepan or bowl and add 1/2 teaspoon Dashi or Bouillon Powder, then lightly season it with Salt and Soy Sauce as required, the amount of Salt and Soy Sauce depends on the saltiness of the stock. Cool slightly..
2. Place Eggs in a large bowl, whisk lightly. Then add the warm (not hot) stock gradually, whisking constantly, and mix very well..
3. Pour the egg mixture into a large bowl, OR 4 small bowls, cups, ramekins or whatever you use if individually served..
4. Cook in hot steamer or you can cook using a pot. Alternatively microwave at a lower setting around 500W until the mixture is set..
5. *Pot Method: Fill a pot with 2cm of water, place a large metal ring like egg ring or a plate (or something else to support the bowl) on the bottom, then heat. When the water starts steaming, carefully place the bowl on the plate, pour the egg mixture in the bowl, cover the pot and cook until the mixture is set. It will take around 10 minutes. Taking the bowl out safely might be tricky and you need to be very careful..
6. Heat Stock and Ginger in a saucepan, season with Salt, Soy Sauce and Mirin. When it is boiling, add Chicken and Shimeji. Mix Potato Starch and Water in a small bowl and gradually add, stirring, to thicken the sauce. You might not need to use all the potato starch mixture..
7. Cover the steamed savoury custard with the sauce, sprinkle plenty of chopped Spring Onion over and serve hot..

So that's going to wrap it up with this special food jumbo ‘chawanmushi’ with chicken shimeji sauce recipe. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

Share this post