Steamed Chicken Egg Custard

【Recipe】 Been trying to feed the family. “lighter” or healthier dishes since CNY is just around the corner. Yes before we get all fattened up again for more celebration eating 🥲 And as always we can all do with more non-fried, less oil, steam dishes these days 💪🏻 健康第一！ This new steamed egg custard dish is not just comforting, it’s delicious too. You can have it as a meal on its own or serve it with steam rice. Suitable for everyone to enjoy. Tender chicken thigh pieces and sautéed fresh shiitake in a garlicky sauce over a bed of silken soft tofu egg custard. Yummy! ———————- 1 chicken boneless skinless thigh cut into small chunks 1 silken tofu 1 large egg 100ml homemade broth (recipe pinned in my profile page or click tag ➡️ ) 3-4 fresh shiitake sliced 4 garlic cloves minced Marinade 1 tsp sesame oil 1 tbsp miso paste 1/2 tsp pepper 1 tsp Chinese cooking wine Seasoning for egg custard 1/2 tsp sesame oil 1/2 tsp soy sauce Seasonings for mushrooms 1 tbsp soy sauce 1 tbsp oyster sauce 1/3 tsp sugar Method 1) Combine chicken pieces with marinade. Leave it for 15 mins or more if you have time. 2) In the steam bowl, add broth and crack and egg in. Add in seasoning for egg custard. Whisk in well. 3) Place silken tofu in egg custard and carefully cut into smaller pieces. Arrange the tofu as desired. 4) Top the tofu with marinated chicken pieces. Then place the bowl in steamer and cook at medium high for 30 mins till egg custard is set and chicken is cooked through. 5) Meanwhile sauté minced garlic with 1 tbsp oil over medium heat till fragrant. Add in shiitake and cook for a min. Add in seasonings for mushrooms and stir in well. Add 2 tbsp water and let simmer till thickens. 6) Remove chicken egg custard from steamer abs top with garlicky mushrooms. Garnish with spring onion and serve while still hot. Enjoy! ———-

Good

% Daily Values based on a 2,000 calorie diet