44 minutes
A delicate and flavorful dish featuring steamed custard eggs topped with savory chicken and mushroom mixture.
Ground Chicken, none
0 oz
Fresh Ginger, minced
tablespoons
Water, none
tablespoons
Shaoxing Wine, none
teaspoons
Light Soy Sauce, none
teaspoons
Cornstarch, none
teaspoons
Sugar, none
teaspoons
Large Eggs, none
each
Toasted Sesame Oil, none
teaspoons
Fine Sea Salt, none
teaspoons
Water, none
cups
Low Sodium Chicken Stock, none
cups
Neutral Oil, none
tablespoons
Oyster Mushrooms, finely chopped
0 oz
Dark soy sauce, none
teaspoons
Scallions, finely chopped, green and white parts
tablespoons
1. Season the Chicken
Take your ground chicken and mix it in a medium bowl with the minced ginger, water, Shaoxing wine, light soy sauce, cornstarch, and sugar. This step ensures the chicken is well-seasoned and tender.
2. Prepare the Custard Eggs
Crack the eggs into a large bowl and measure out the same volume of water and low-sodium chicken stock or vegetable stock. Add these liquids to the eggs along with the toasted sesame oil and fine sea salt. Whisk the mixture vigorously for about 30 seconds until it's uniform, then strain it through a fine-mesh strainer into a shallow heatproof bowl. Straining removes any air bubbles, ensuring your custard is perfectly smooth.
3. Steam the Custard
Prepare your steamer. Place a 2-inch-tall metal steaming rack in a wok and fill the wok with water just below the level of the rack. Bring the water to a gentle simmer over medium-high heat. Once simmering, place the bowl with the egg mixture on the rack, cover the wok, reduce the heat to low, and steam for about 3 minutes. After steaming, let the custard stand in the covered steamer for an additional 14 minutes before carefully removing it.
4. Cook the Chicken and Mushrooms
As the eggs steam, heat a tablespoon of neutral oil in the wok over medium-high heat. Once hot, add the seasoned chicken mixture and stir-fry for about 2-3 minutes, ensuring the chicken is fully cooked. Toss in the finely chopped oyster mushrooms and cook for another 3 minutes until they are tender. Add the dark soy sauce and chopped scallions, cooking for an additional 30 seconds to 1 minute until the scallions are fragrant.
5. Assemble and Serve
Spoon the savory chicken and mushroom mixture over the steamed custard eggs. Serve immediately and enjoy the delicate blend of flavors and textures.
Instead of chicken and mushrooms, blend fresh herbs like thyme, rosemary, and parsley into your custard mixture, and top with a generous sprinkle of grated cheese like Gruyère or cheddar before baking.
Sauté chopped bacon and leeks to use as a topping for a more rustic variant. The smokiness of the bacon pairs beautifully with the silkiness of the custard.
Replace the chicken with a mix of seafood such as shrimp, crabmeat, and scallops for a luxurious twist. You can also add a hint of white wine and fresh dill to the custard mixture to complement the seafood flavors.
Give the dish a Spanish twist by using cooked chorizo as your protein and adding smoked paprika to the custard. Top with manchego cheese for an authentic touch.
For a vegetarian option, top your custard with roasted or sautéed vegetables like asparagus, red bell peppers, and spinach. You can also fold caramelized onions into the custard for added sweetness and depth.
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