Hainanese Chicken Rice

Authentic Hainanese Chicken Rice

Chicken rice is a dish of Chinese origin and most commonly associated with Hainanese, Malaysian and Singaporean cuisines. Foreigners love to have chicken rice when they travel to South East Asia. Well, instead of writing how good it is, why don’t you try to buy the ingredients and test it yourself in your home? An interesting fact is that every region in South East Asia has it's own regional variety. This post would not be long enough to mention all types of chicken rice. Roasted or non roasted, all chicken rice have it's own distinct flavor and are yummi! The differences in regional varieties are highlighted further down at the bottom. The video shows in practice step by step on how to prepare authentic Hainanese Chicken Rice.

I had the opportunity to eat chicken rice back in Europe, I can tell you that its by far not the same nor authentic as it is in Singapore or Malaysia. So, if you ever decide to pass by again, I’d recommend purchasing the ingredients in Asia locally. Hainanese Chicken Rice is considered as one of the national dish of Singapore and is often served everywhere from school canteens, hawker stalls or other outlets island wide.

Ingredients:

One whole kampung chicken
70 ml sesame oil
60 ml light soy sauce
Pandan leaves
60 ml of concentrated chicken stock
Sliced ginger
Finely chopped GarlicRice
Cooking Oil
Chicken fat
Salt
Shallot oilChili
1/3 chili padi
fresh lime
one red chili
chicken broth
minced ginger

All time favorite

Prepare chicken stock by boiling chicken bones in water for at least 1 hour (the longer you boil the better). Bring another pot of water to boil, making sure that there is enough water so that the entire chicken can be submerged. Once the water is boiling, put all the ingredients listed above into the boiling water. Next, dip the chicken into the boiling water and dip it a few times until the skin is cooked. Once the skin is cooked, leave the chicken under the water to cook. This is to ensure that the skin does not break. The cooking time is about 30 minutes for a 1.5kg chicken. Ensure that the water be kept just below the boiling point during the entire cooking process. Once chicken is cooked, put the chicken immediately into cool water for a few minutes. This will stop the cooking process and ensure that the meat will remain tender and the skin crunchy.

To cook the rice, combine the concentrated chicken stock and the other ingredients listed above with enough water from the chicken broth to cover the rice. The water level should be as per the normal levels for cooking white rice. Cook the rice as per the normal method. 

To prepare chili sauce, first squeeze the lime to obtain fresh lime juice. Next, blend the ingredients in a blender until it is fluid and smooth. Finally, add some salt and sugar to taste and mix thoroughly. 

Enjoy your chicken rice! 

Hainanese Chicken Rice in Singapore

The Regional Variations of Chicken Rice

CHICKEN RICE SINGAPORE

The prevalence of stalls selling Hainanese chicken rice as their primary specialty in Singapore underscores the dish's popularity amongst Singaporeans and overseas visitors. Hainanese chicken rice is considered one of the national dishes of Singapore and is often served at international expositions and global events abroad, and in Singaporean-run restaurants overseas. Hainanese chicken rice is also one of the few local dishes served on Singapore Airlines flights.

In Singapore, Hainanese chicken rice is served everywhere from school canteens, hawker stalls to major restaurants. There are Hainanese chicken rice stalls that have established franchise or branch outlets, and these include Five Star Hainanese Chicken Rice, Boon Tong Kee, Loy Kee, Wee Nam Kee and others which have many outlets island wide. It is very common to find Rice Balls in such chain eateries. The price range is around S$ 2.50–4.50 (the latter if the dish includes a drumstick). Most stalls serve extras such as braised dark soy hard boiled egg, chicken liver, braised dark soy firm tofu (Tau-kwa) and kai-lan with oyster sauce as side dishes and a bowl of plain chicken stock soup. The choice of white (steamed) or roasted chicken is commonly available at almost all eateries.

Hainanese-owned coffee shops tend to serve a variety of Hainanese cuisine, with chicken rice being the main highlight. Other Hainanese dishes include pork chop, vegetables, fish, eggs and char siew. Most of these shops are air-conditioned, and are mainly concentrated at Purvis Street and Seah Street.The dish was popularized in Singapore in the 1950s by Moh Lee Twee, whose Swee Kee Chicken Rice Restaurant operated from 1947 to 1997.

CHICKEN RICE IN MALAYSIA

In Malaysia, Hainanese chicken rice is also called nasi ayam (not to be confused with nasi lemak); nasi means rice and ayam means chicken in Bahasa Malaysia. Most chicken rice vendors in the country also offer an alternative of roasted chicken instead of the regular poached or steamed chicken. Other variations include a BBQ version or also a honey-roasted choice.

Some restaurants offer Guangxi-style white cut chicken as part of the chicken rice experience. An important heritage dish for Malaysian Chinese descended from immigrants from Guangxi province, it is always served during festive or special occasions. The chicken is drenched prior to serving with nam, a sauce prepared with chopped garlic chives, ginger, sesame oil, and soy sauce.

In Malacca, the chicken rice is served as rice balls rather than a bowl of rice, commonly known as Chicken rice balls. Steamed rice is shaped into golf ball-sized orbs and served alongside the chopped chicken. This dish is eaten the same way as the regular version, making sure to get a portion of chicken, some rice and the soy and chili condiment into each mouthful. Older chefs argue that the rice was originally shaped into balls because it needed to be kept warm from the time it was cooked (often earlier in the day) until mealtime. The rice balls, when stored in wooden containers, apparently stayed warm for a longer time. The other theory is that the rice balls were more portable and were easier for laborers working on plantations to transport from home. Today, rice balls are appreciated more as a novelty than anything else.

Bean sprouts chicken (ngah choi kai) of Ipoh, Malaysia, is a related dish. The chicken is served with blanched bean sprouts and white rice instead of seasoned rice. This is a very popular version of the rice and many other chicken rice stalls have slowly followed it by adding bean sprouts along with the chicken. The chicken rice dish can also be further accompanied by a simple pork meatball soup. In addition to that, various hawkers also sell a variety of chicken innards – gizzard, liver, intestines – which are also equally popular for chicken rice lovers.

Chicken rice, or nasi ayam, is also very popular with the Malay community, with the dish adapted to suit the Malay liking for spicier and more robustly flavored food. The chicken is steamed and then fried or roasted, although this usually results in a drier texture for the chicken meat. The chili condiment has also been modified: less garlic and ginger are used, and tamarind juice is added to the condiment for a tangier taste. Chicken rice has become extremely popular among Muslims in Malaysia such that certain food stalls can survive very well by serving only Chicken rice.

CHICKEN RICE IN THAILAND

Hainanese chicken rice is a common dish in Thailand where it is called khao man kai, literally meaning "chicken-oil rice". The chickens used in Thailand for this dish can be free-range chickens of local breeds, resulting in a leaner and tastier dish, but increasingly meat chickens from large-scale poultry farms are being used. Khao man kai is served with a garnish of cucumbers and occasionally chicken blood tofu and fresh coriander, along with a bowl of nam sup, a clear chicken broth that often contains sliced daikon. The accompanying sauce is most often made with tauchu (also known as yellow soybean paste), thick soy sauce, chili, ginger, garlic, and vinegar.

One famous Bangkok neighborhood for Khao man kai is Pratunam in Ratchathewi district, located near to Platinum Fashion Mall, CentralWorld, and Ratchaprasong Intersection. Several restaurants in Pratunam received Bib Gourmand awards from the 2018 Michelin Guide. It has been reported that these restaurants are especially popular amongst Hong Kong, Japanese, and Taiwanese tourists. Khao man kai is also well known in other areas, including Bang Sue, Talat Phlu, Yaowarat, and Phasi Charoen near Bang Wa BTS station and Phyathai 3 Hospital including various places viz Thanon Tok near Rama III Bridge, Thong Lor on Sukhumvit Road, Wat Suthiwararam School, Yan Nawa, Bang Kapi, Wat Saket and Saphan Kwai neighborhoods etc.

The Original Roasted Duck Rice Recipe

Duck rice is a Southeast Asian meat dish usually consumed by the Chinese diaspora in Maritime Southeast Asia, made of either braised or roasted duck and plain white rice. The braised duck is usually cooked with yam and shrimps; it can be served simply with plain white rice and a thick dark sauce; side dishes of braised hard-boiled eggs, preserved salted vegetables, or hard beancurd may be added. In addition, Teochew boneless duck rice is similar, but a more refined dish; due to the slightly tougher texture of duck, the duck is artfully deboned and sliced thinly for the convenience and ease of the diner, allowing the sauces to seep into the meat, making it a more pleasant experience on the whole; Hainanese chicken rice and other similar dishes have followed this style due to the popularity.

Method:

Prep:15min › Cook:1hr10min › Extra time:5hr resting › Ready in:6hr25min 

Bring a large pan of water to a boil. Trim off the visible duck fat, then prick the skin all over, piercing through the fat but not through the meat. Plunge the duck into the boiling water and blanch for 1 minute. Drain and dry on kitchen paper.

Stir together the hoisin sauce, five-spice powder, root ginger, spring onions, sherry, and yellow bean sauce, and spread on the underside of the duck. Place it, skin side up, on a rack set over a roasting tin.

Put the honey, soy sauce, and water in a small saucepan and bring to a boil. Pour this mixture over the duck, collecting the juices in the tin. Pour the mixture back over the duck twice more, then leave the duck, on the rack, in a cool, draughty place for about 5 hours. Alternatively, leave it in front of a fan, or in a fan oven with just the fan turned on and no heat, for 2 hours. The skin of the duck should dry out and look a bit like baking parchment. Reserve the honey and soy mixture.

Preheat the oven to 200 C / Gas 6. Pour about 300ml of water into the roasting tin.

Roast until the skin is very crisp and brown, about 1 hour.

Pour the reserved honey and soy mixture into a small saucepan and bring to a boil. Simmer for 5 minutes to make a sauce to serve with the roast duck.

Ingredients:
Serves: 4
1 (2kg) whole duck
2 tablespoons hoisin sauce
2 teaspoons five-spice powder
1 tablespoon grated root ginger
2 spring onions, chopped
2 tablespoons dry sherry
2 tablespoons yellow bean sauce
3 tablespoons honey
3 ta dark soy sauce

300ml water

This dish can commonly be found in food centers all around Singapore.

In Thailand, this dish is called Khao na ped (ข้าวหน้าเป็ด; lit: "rice topped with duck"), and is sold by street vendors or in restaurants inside shopping malls. A Bangkok neighborhood that specializes in its duck rice is Bangrak on Charoen Krung road. In addition, it has also been adapted to other dishes by mixing roasted red pork and Chinese sausage with special gravy, a dish called Khao che po (ข้าวเฉโป) or Khao sia po (ข้าวเสียโป), meaning "gamble away rice". It is considered traditional Teochew cuisine.

The Real Chef of Bangkok

We all know that Bangkok is a dynamic city of stars, culinary adventurers and shine. As visitors, we often rely on guide books that reveal restaurants that in many cases paid for advertising. But what we dont know are the hidden treasures of culinary marvels that the city of Bangkok has to offer. Forget TV for instance, as we have some guys that are doing a great job in discovering Bangkok cuisines on Youtube.

JAY FAI (ร้านเจ๊ไฝ)

Jay Fai (ร้านเจ๊ไฝ) is no doubt one of the most legendary Thai street food restaurants in Bangkok - some people are loyal fans, others say that it’s overpriced. It’s a Thai restaurants in Bangkok that I had been wanting to eat at for a long time, but never got around to it - partly because it is so expensive.

So finally one day for lunch, Ying and I drove over to central Bangkok to try Jay Fai (ร้านเจ๊ไฝ) for the first time. But really quickly, about the name.... In Thai, Jay (เจ๊) means a Chinese Aunty and Fai (ไฝ) means a mole, yes a mole.

What I can tell you first about the restaurant is that the owner is absolutely awesome. She wears ski goggles and a snow cap while she’s cooking, and she cooks over huge fire charcoal, fanning the flame as she expertly cooks. She’s also quite a character, and she loves to chat - so while I was filming she shared all about herself, and how her method of cooking her legendary Thai crab omelet ensures that it doesn’t soak up very much oil. It’s indeed the most amazing omelet you might ever see in your life.

Crab omelet (ไข่เจียวปู) - You can either order the 800 THB or the 1000 THB crab omelet, I went with the 1000 THB. It’s huge, but only uses 2 eggs, but it’s packed with shell-less crab nuggets. The omelet is cooked burrito style, and it’s massive. It’s a must-order when you eat at Jay Fai (ร้านเจ๊ไฝ).

Eating at Thai street food restaurants like this can be all about expectations. You have to go in knowing the prices are very high and you’re going to spend way more money than going to any other corner Thai street food restaurant. That being said, it’s a one-of-a-kind historical culinary legend of a restaurant in Bangkok.

Address: 337-261 Maha Chai Rd, Khwaeng Samran Rat, Khet Phra Nakhon, Krung Thep Maha Nakhon 10200, Thailand

The Perfect Asian Spicy Prawn Dish

If you love Asian food, you’ll go mad over these Chilli Garlic Prawns! The sticky sauce is spicy, sweet and garlicky and I think you will be surprised how few ingredients it requires. And when you taste it you will be amazed what great depth of flavour it has! I often wonder who doesn't like spicy prawns unless alergic to it.

This takes 15 minutes to get on the table. Cross my heart. So start cooking the rice before you start

these prawns (shrimp)!

When I go to a restaurant and try a dish I like, I usually have a fair chance of getting pretty close replicating the dish at home. Even if I can’t make something straight off the top of my head, I’ll know where to look to find a recipe to use as a base, or a Chef that makes something similar.

I promise I’m not trying to blow my own horn here (and I can’t do desserts!!), I’m just explaining how this recipe evolved. And it came to be after I had a Stir Fried Prawns (Shrimp) in Chilli Jam at a Thai Restaurant.

I was going to try to replicate it using a homemade Chilli Jam recipe, but then I got lazy. Instead, I tried to achieve the same flavours using a little bit of this, a little bit of that, a dash of this and a splash of that. And what do you know? It came out darn delicious. Really, really tasty and pretty close to making this with a homemade Chilli Jam, but just a whole lot easier and faster.I promise I’m not exaggerating when I say that this really does taste like Spicy Stir Fries you get from modern Asian restaurants. I don’t claim this to be authentic Asian because it probably isn’t an authentic Asian stir fry but every ingredient in the sauce is certainly used in many Asian dishes!

I served this with rice and steamed baby buk choy. Here is my real lazy but very effective way of steaming Asian greens. I know it is not environmentally friendly and one of my friends totally “had a go” at me about this, but I can’t help it, it’s ingrained in my DNA because it’s how my grandmother used to steam Asian greens!

All you do is rinse the vegetables under the tap, shake excess water off (but don’t dry), wrap in cling wrap then microwave for 1 1/2 minutes (or so). That’s it!

You can do this with most Asian greens – Chinese broccoli (gai lan), choi sum etc. And if you want a really great sauce to serve on steamed Asian Greens, try my Chinese Broccoli with Oyster Saucewhich really does taste like what you get at Chinese Restaurants and Yum Cha (it’s made with more than just Oyster Sauce!). I love Lee Kum Kee Oyster sauce which fits perfectly.



Putting rice aside, and assuming you use raw peeled prawns / shrimp rather than peeling your own, my Chilli Garlic Prawns really is a 15 minute dinner. Here is how it goes down:

Finely chop garlic and ginger (green onions/shallots and fresh red chilli is optional garnish);

• Cook prawns (3 minutes tops);
• Make sauce (4 minutes);
• Steam greens (1 1/2 minutes); and
• Serve and look like a hero!

PS I know that I am usually a prawn snob and I really urge you to peel your own prawns but for a quick meal like this, pre-peeled is the way to go. Fresh, if possible. Frozen prawns are just not the same.

ASIAN CHILI GARLIC PRAWNS (SHRIMP)

Juicy prawns / shrimp in a sweet sticky, spicy, garlicky sauce. A quick dinner that tastes like a homemade Chilli Jam stir fry you get at modern Thai restaurants!
Recipe type: Dinner
Cuisine: Asian
Serves: 2-3

INGREDIENTS

10oz / 300g prawns / shrimp (peeled and deveined)
1 tbsp vegetable oil (or canola)
1 tsp sesame oil
2 garlic cloves, minced
2 tsp ginger, grated or finely chopped (can be omitted)
1 - 2 tsp chilli flakes* (Note 1)
½ cup water
2 tbsp Sriracha (Note 2)
1½ tsp soy sauce, light or all purpose
2 tbsp brown sugar (or sub with white sugar)
Garnish (optional)
Sesame seeds
Finely chopped shallots/scallions
Finely chopped red chilies

INSTRUCTIONS

Coat prawns in vegetable oil. Heat well seasoned skillet or non stick pan over high heat. Cook prawns for 2 minutes, or until light golden and just cooked. (Note 3) Transfer onto a plate.

Remove skillet from stove to cool down slightly, and decrease stove to medium.

Add sesame oil into skillet, return to stove. When heated, add garlic, ginger and chilli flakes. Cook until garlic is fragrant and starting to turn golden.

Add water, then remaining ingredients. Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a syrup consistency.

Return prawns into skillet and toss to coat in sauce and reheat, and cook until the sauce thickens a bit more.

Garnish with sesame seeds, fresh chilli and shallots if desired. Serve with rice and steamed baby Buk Choy (Note 4)

NOTES

Sriracha by Huy Fong

* Adjust spiciness to taste with chilli flakes not Sriracha because the sauce needs the vinegar in the Sriracha.

1. Also known as Red Pepper Flakes. You could also use a jar of minced chilli or chilli paste but do not try to saute it with the garlic because it will spit everywhere! Stir it in when you add the water. Even this Masterfoods Chilli Paste from Woolworths in Australia is fine.

2. Sriracha is an Asian chilli sauce that is made with more than just chilli. It is now common in most supermarkets in Australia, US, Canada and UK. Hereis the one I use from Woolworths.

You can substitute with another hot sauce, even Frank's!

3. How to tell if prawns are cooked: Raw prawns hang straight by the trail, perfectly cooked prawns form a "C" and overcooked prawns will curl into an "O". Overcooked prawns have a rubbery texture and are not nice - so don't do it!

4. This is how I steam baby Buk Choy: Rinse under tap, shake off excess water, wrap with cling wrap and microwave for 1½ minutes on high. Remove cling wrap immediately (careful of steam) and serve!

5. Nutrition per serving, assuming 2 (generous) servings. Prawns and sauce only.

Okonomiyaki Osaka - How to make a perfect Okonomiyaki

Osaka style Okonomiyaki is found throughout Japan and famous among first time visitors especially around Kansai area. The dish is affordable and I love to visit the Okonomiyaki restaurant as and when I step foot in Kansai. The staff is usually very skillful and service oriented that makes our stay each and every time pleasant. I happen to visit the Okonomiyaki restaurant last week, summer heat and lots of guests patronizing the restaurant. Some Okonomiyaki restaurants are grill-it-yourself establishments, where the server produces a bowl of raw ingredients that the customer mixes and grills at tables fitted with Teppan, or special hotplates. They may also have a diner-style counter where the cook prepares the dish in front of the customers.

When served with a layer of fried noodles (either yakisoba or udon), the resulting dish is called modan-yaki (モダン焼き), the name of which may be derived from the English word "modern" or as a contraction of mori dakusan(盛りだくさん?), meaning "a lot" or "piled high" signifying the volume of food from having both noodles and okonomiyaki.

Negiyaki (ねぎ焼き?) is a thinner variation of okonomiyaki made with a great deal of scallions, comparable to Korean pajeon and Chinese green onion pancakes.

Essential Ingredients of Okonomiyaki:

about 1/2 a large cabbage
2 cups flour (I use self-raising, my mother says plain flour)
2 2/3 cups water
4 eggs
2 tsp dashi powder (can be replaced by chicken stock powder)
Okonomi Sauce or Tonkatsu Sauce

Other ingredients than can be used:

About 6-8 short-cut bacon rashers (Thinly sliced pork is better but it's a little difficult to get in Australian supermarkets)
1 Tbsp beni-shouga (pickled ginger) chopped finely
1 large negi (shallots/scallions/spring onions) sliced thinly,
Japanese Mayonnaise
10g Katsuo-bushi
Ao-nori
Oil

Finely slice cabbage. (After slicing, bruising it by squeezing in your hands also helps soften it)

Mix flour, water, eggs in a large mixing bowl. Mix in dashi, pickled ginger and some negi. Add cabbage and combine well.

Heat a little oil in a frypan. Spoon Cabbage into the frypan, to make a circle about 22cm(9in) across and 1.5cm(3/4in) thick. Make sure there's enough batter to hold it together. Neaten the edges by using a spatula to push in the edges and any cabbage or batter that's sticking out.

Place thinly sliced pork on top (or bacon).

Cook over med-low heat about 5 min. Flip, then cook another 3-5 min. When cooked through, turn onto a plate, meat side UP. Spread sauce generously on top. Decorate with Mayonnaise, Katsuobushi and Ao-nori. Done!

How was Okonomiyaki invented ?

Okonomiyaki was invented in Japan prior to World War II and evolved and became popular during and after the war. The earliest origins of a basic crepe-like pancake date back to the Edo period (1683-1868) period where these were a special desert served at Buddhist ceremonies called Funoyaki. This then evolved during the Meiji period (1868-1912) into a sweeter dish called Sukesoyaki. During the 20's and 30's the dish continued to evolve with more emphasis put on the sauces added and the name Yoshokuyaki began to be used. The name Okonomiyaki started in the late 30's in Osaka. 

In Hiroshima at this time a similar crepe-like food was popular - it was topped with onions, folded over, and served to children as a snack item. Okonomiyaki, in it's different variations, started to become more popular during the war when rice became scarce and residents had to be creative in using other more readily available ingredients. The simple wheat pancake fit the bill and during and after the war, people started to add more ingredients such as eggs, pork, and cabbage. A restaurant from Osaka claims to have been the first to add Mayonnaise in 1946.

Dim Sum made easy - A great Dim Sum recipe from Hong Kong

The unique culinary art of Dim Sum originated in China many hundreds of years ago. According to some sources the first Dim Sum was made 2,500 years ago, as evident in the poetry and music of that time.

Although Dim Sum is inextricably linked to Cantonese cuisine, some people believe that Dim Sum actually did not originate in Canton. The first Dim Sum is believed to have been made in Northern China and has changed and developed enormously over the centuries. The names of these little delicacies have also gradually changed. Originally it was an exclusive luxury made for the Emperor and his family, but it was also enjoyed by the wealthy. Eventually it was also served in tea houses, particularly the busy tea houses along the famous Silk Road. In the early 20th century there were many developments in the world of Dim Sum. The descendants of the Manchurian empire did not need to work so to pass the time they frequented eating and drinking establishments. Tea houses and restaurants vied with each other for business by offering Dim Sum in ever increasing varieties.

Traditional steamer made of Bamboo

Nowadays Dim Sum is an integral part of Chinese culture, and is widely appreciated in many other Asian countries. The filling, pastry and shape depends on the region and climate from which it originates. The tastiest and best, according to many, comes from Southern China, Canton and Hong Kong. Eating Dim Sum at a restaurant is usually known in Cantonese as going to "drink tea" (yum cha), as tea is typically served with Dim Sum. I personally love Dim Sum, can't get tired from eating Dim Sum on Weekends, a great alternative to western food which allows you to gather with your loved ones. The cheapest and one of the most delicious Michelin star Dim Sum Restaurants in Hong Kong is Tim Ho Wan.

A Shumai with pork at a market in Hong Kong

How to make Har Gow

A typical Dim Sum eatery, Sam Hai Yat in Hong Kong and daily early morning struggle to make the perfect dim sum. The interesting documentary ''The Art of Dim Sum'' introduces the art of making Dim Sum by Dim Sum masters in Hong Kong.

Preparation method

Book written by Ellen Leong

For the dips, place the soy sauce, sesame oil and one of the chopped red chilies into a clean bowl and

whisk together. Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chili into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl.

For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly. Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle. Press the edges of the wrapper together with damp fingers to seal the wrapper parcels and crimp the edges.

Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through. Remove from the steamer and serve immediately.

To serve, place the dim sum onto a serving plate with both bowls of dips alongside.

The Secret Recipe of Making Chawanmushi

When making chawanmushi, how do you ensure that the toppings stay suspended in the egg custard rather than sinking to the bottom?

If you want the toppings to stay visible above the custard, steam the egg over two times, first steam half of the egg mixture, then place the toppings on top before pouring in more egg mixture to steam for a further 2 to 3 minutes.

The recipe for this dish is very similar to that of Chinese steamed eggs, but sometimes the toppings may differ. The great thing about this recipe is that Chawanmushi can be eaten either hot or cold.

                                                  Ingredients:

2 ½ cups water

1 small handful bonito flakes

80g chicken breast meat

some fish meat

4 eggs

some fish cakes

some ginko nuts

dash of salt

a little potato starch

½ tbsp. water

Method:

1. Bring water to a boil, turn off the heat and steep bonito flakes in the water. Discard bonito when it sinks to the bottom of the pot. Strain the dashi and leave to cool.

2. Cut chicken meat into slices and mix well with seasonings together with the fish meat. Set aside for ten minutes, then scald briefly in boiling water.

3. Beat egg with a dash of salt, add dashi (amount of dashi is double the volume of the eggs) and mix well. Strain mixture into small cups or bowls. Divide the ingredients into the individual cups.

4. Cover with cling wrap and steam over low heat until the egg custard is set.

Lastly, some additional tips:
Do not beat the eggs too hard until the mixture turns foamy
For a smooth texture, stain the egg mixture
To allow the egg to cook faster, preheat the small cups or bowls before pouring in the egg mixture.

Enjoy your meal and don’t forget this recipe!