CHAWANMUSHI / CHINESE STEAMED EGG
Every time I make this, I wonder why it took me so long to make it.
Today’s liquids were chicken broth from Cantonese-style poached chicken (flavored with ginger and scallions) and dashi.
Topped with sesame oil and chilli crisp.
I was lucky today because usually after a hiatus my first one breaks, but the custard set perfectly, and was nice and delicate because I used a higher proportion of liquid to egg.
Next time maybe I’ll try some additions like mushrooms or seafood, but I really do love the smooth custard, so maybe I’ll top it instead of embedding them.
