Steamed Egg in Creamy Chicken Soup

Overview

The steamed egg in chicken soup is twice as tender, fragrant and nutritious. It draws inspiration from Japanese chawanmushi and adds some shrimp and mushrooms to make the taste richer and more delicious💛

Tags

• soup
• home cooking
• chicken soup
• cooking wine
• egg
• fresh shrimp
• ginger powder
• light soy sauce
• mushroom
• white sesame
• sesame oil

Ingredients

Steps

1. 1 Wash and cut mushrooms into thin slices

   

2. 2 Wash and blanch fresh shrimps, remove shells and shrimp threads

   

3. 3 Put the eggs into a bowl and use chopsticks to remove the tendons

   

4. 4 Add 1/5 spoon of ginger powder and mix well

   

5. 5 Add 1 spoon of light soy sauce and 2 spoons of cooking wine and mix well

   

6. 6 Pour in 200ml of clear chicken soup. The best temperature of the chicken soup is about 30°

   

7. 7 Add appropriate amount of salt to taste, stir well and let it sit for 10 minutes to allow the foam to disappear

   

8. 8 Sieve the egg liquid and pour it into a small steaming bowl

   

9. 9 Cover with tin foil (or plastic wrap)

   

10. 10 Boil water and steam over medium heat for 7 minutes

    

11. 11 While steaming, put a little oil in a small pot, add sliced mushrooms and stir-fry over medium heat

    

12. 12 Add a little salt and stir-fry until the mushrooms release water and become dry

    

13. 13 Take out the steaming bowl, the egg liquid should be basically set, add mushrooms and shrimps

    

14. 14 Cover with tin foil, put in the pot and steam for another 3~4 minutes

    

15. 15 Take out, pour a little sesame oil on it, and sprinkle with white sesame seeds

    

16. 16 The finished product is tender and delicious~