International dishesSteamed DishesJapanabout 25 minutes
Steamed egg custard with chicken and sausage sets to a mirror surface, soft and light on the stomach. What makes it good are the pieces of chicken breast and the rounds of sausage sitting inside the cup. The difficulty is the heat, since too strong a flame pits the surface immediately.
Straining the mixture and steaming over medium heat are the two things that decide whether the surface stays smooth. The chicken is cut small and laid in the cups first, and only then is the egg mixture poured in.
This batch weighs about 655g, at roughly 182 calories per 100g.
Method
Crack 4 chicken eggs into a bowl. Add 200ml oat milk, 1 teaspoon salt, 1/2 teaspoon MSG and 1/2 tablespoon white rice wine, then whisk until the mixture is completely smooth.
Pass the mixture through a sieve so the custard sets fine.
Rinse 100g chicken breast, drain and cut into small bite sized pieces. Chop 2 sausages.
Put a little chicken into each cup, then pour in the egg and milk mixture slowly.
Set a steamer on the stove, add water and bring it to a boil. Once it is boiling, arrange the cups inside and steam for about 10 minutes.
Lay 2 to 3 slices of sausage on top of each cup, steam for another 2 minutes, then turn off the heat.
Tips
Straining the mixture and steaming over medium heat are the two things that keep the surface smooth rather than pitted.
A sheet of plastic wrap or a plate over the cups stops condensation from dripping onto the custard.
Chicken breast cut small cooks through within the 10 minutes of steaming.
Oat milk gives a mild flavor, so whisk it completely into the eggs before straining.
Two more minutes in the steamer after the heat goes off keeps the surface from sinking.
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