Chawanmushi

Fifteen minutes is all you need to make this Japanese staple a family favourite.

Ingredients (serves 5):
4 medium-sized eggs
5 slices of Japanese fish cake
10 gingko nuts
5 shiitake mushrooms
50g cooked chicken meat, cubed
4 tsp Maggi Healthier Choice Concentrated Chicken Stock
2 tsp mirin (Japanese sweet cooking wine), optional
500ml warm water

Method:
1. To make the stock, combine water, chicken stock and mirin.
2. To make the egg mixture, beat eggs, add the stock and mix well.
3. Strain the egg mixture into 5 bowls.
4. Steam over medium-low heat for about 10 minutes.
5. Add fish cake, gingko nuts, chicken meat and mushrooms. Then steam for another 5 minutes.

Tips:
For a smoother texture, use a fine-mesh sieve to strain the egg mixture.

Recipe source: Simply Her magazine (Jul 2007)