Ingredients:

75 g
45 g
4 pieces
4

For stock:
400 ml
1/2 tsp
1/4 tsp

1 tbsp

boneless chicken, cubed
fresh shiitake mushrooms
filament crabsticks, shredded
eggs

water
sugar
light soy sauce
Pinch of salt
Maggi concentrated chicken stock
Pinch of salt and sugar
Dash of pepper

Method:

1. Lightly scald shiitake mushrooms in hot water. Remove, drain and cut into slices. Combine chicken meat, mushrooms and crabsticks in a mixing bowl. Toss lightly before marinating for 5 minutes.

2. Arrange a little of each marinated ingredients into the chawanmushi cups and set aside.

3. Beat the eggs and mix with all the other sauce stock ingredients. Strain the mixture through a fine wire mesh ladle. Fill up the chawanmushi cups with the custard mixture. Carefully skim off any bubbles on the top of the mixture.

4. Place cups in a steamer. Cover the chawanmushi cups with microwave plastic wrap. Steam over gently boiling water for about 20 minutes or until the custard sets. Serve hot with a sprinkling of garlic crisps.

Makes four cups.