A special food from around the world

組長 楊嘉豪 組員 余曜均 倪子傑 張凱強

Chawanmushi 

Origin

It is from Kyoto(京都) and Osaka(大阪).

It is spread in Edo(江戶)and Nagasaki(長崎).

Why is it called Chawanmushi(茶碗蒸)? → Because Japanese.

Ingredients

Egg

Soup stock (an egg needs 180cc soup stock)

Clam

Mushroom

Fish patty & Crab stick (According to your preferred taste.)

Making procedures

Blanch prawns and set aside.

Cut the carrot slices into maple leaf shapes.

Blanch in salt water and drain.

Cut the chicken into small cubes and marinate in sake and soy sauce for 15 minutes.
 

Making procedures

Put all egg custard ingredients in a bowl and mix with chopsticks and strain into a bowl.

Bring a steamer to boil and then set the heat to very low.

Making procedures

Divide the chicken, shiitake, prawns and carrots among four ramekins.

Divide the egg mixture among the ramekins. Put the scallion on top and cover each ramekin with aluminum foil.

Steam on low heat for 15 minutes.

Insert a tooth pick into the egg and if it comes out clear, it’s done.