Chawan Steamed (egg and Shrimp)
1.
First prepare the chicken and shiitake mushrooms. Cut 125 grams of chicken thighs into small pieces of 1 cm square, sprinkle 1/2 teaspoon of salt, and marinate for preparation. Compared with chicken breast, chicken thigh meat is not so sensitive to heat, so you don't need to pay special attention to it, and it is more suitable for making chawanmushi.
2.
Wash and dry 2 shiitake mushrooms, remove the stalks of shiitake mushrooms, and cut into 2mm thick slices for later use.
3.
Now we will start to make the egg jelly for chawanmushi. Take a large glass bowl, beat 2 eggs, and beat them evenly with an egg fork. When whipping, the movements are as gentle and gentle as possible, so as to reduce the chance of mixing air. If a lot of gas is dissolved in the egg liquid, bubbles will be formed after being heated, which will cause holes in the steamed tea bowl, which will affect the appearance of the dishes.
4.
Add 280 grams of juice to the egg mixture and stir evenly with an egg fork. When stirring, the action should be as gentle and gentle as possible, so as to reduce the chance of mixing gas. If the juice powder is used, it must be rinsed with boiled water, not tap water, otherwise the gas dissolved in it will create holes in the chawanmushi after being heated, which will affect the appearance of the dishes. Add 10 grams of soy sauce, 10 grams of mirin and 5 grams of sake, and stir well.
5.
Some bubbles will inevitably form during the mixing process. The most effective way to remove these bubbles is to pass through a sieve. The bubbles are basically intercepted on the screen. After sieving, the steamed egg mixture in Chawan is ready.
6.
Take a tea bowl with a lid, spread 1/4 of the chicken on the bottom of the bowl, then add 10 grams of ginkgo and 1/4 of shiitake mushroom slices.
7.
Pour 1/4 of the egg liquid into a tea bowl, and finally put in a shrimp that has the head and shell removed but the tail is kept. Follow the same sequence to assemble the other three chawanmushi.
8.
Take a steamer and bring the water to a boil. Carefully move the chawanmushi into the steamer. If you are using a metal steamer, a heat-resistant plastic or wooden board must be placed on the bottom of the tea bowl. Otherwise, the heat will be directly conducted from the metal steamer to the tea bowl, causing its temperature to rise rapidly, and there will be many holes in the inside of the tea bowl steaming. Put the tea bowl in the steamer and steam it on a low heat for 18 minutes. After removing it, put 3 slices of radish sprouts as a decoration and serve it on the dining table.
Tips:
If you use a metal steamer, don’t forget to put a layer of insulated plastic or wood between the steamer and the tea bowl, otherwise it will be difficult to make a smooth and delicate taste and visual effect.
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