Savory Chicken and Oyster Mushroom Steamed Custard

1. Season the Chicken

In a medium bowl, combine the ground chicken with the minced ginger, water, Shaoxing wine, light soy sauce, cornstarch, and sugar. Mix everything together until the chicken is well-coated with the seasoning mixture.

2. Steam the Eggs

Crack the eggs into a liquid measuring cup and note the volume, which should be around ⅔ cup. Pour the eggs into a large bowl, add the toasted sesame oil and fine sea salt, then beat until well combined. Measure the same volume of water and low-sodium stock as the eggs and whisk them into the beaten eggs. Carefully strain this mixture into a shallow heatproof bowl using a fine-mesh strainer. Place a metal steaming rack in a wok and fill it with water, making sure the water level is about an inch below the rack. Bring the water to a simmer, then gently place the bowl of egg mixture on the rack. Cover the wok and steam the eggs for 3 minutes. After steaming, turn off the heat but keep the cover on, allowing the eggs to stand and gently cook for another 14 minutes. Once done, remove the bowl from the wok and cover it to keep warm.

3. Cook the Chicken and Serve

Dry the wok thoroughly and heat it over medium-high heat. Add the neutral oil, then stir-fry the seasoned chicken, breaking it into crumbles as it cooks. Continue stirring until the chicken becomes crisp, which should take about 2 to 3 minutes. Add the finely chopped oyster mushrooms and cook for an additional 3 minutes. Stir in the dark soy sauce and chopped scallions, cooking until the scallions wilt, which should take about 30 seconds to a minute. To serve, top the steamed eggs with the flavorful chicken and mushroom mixture.