Question from MaR on Chawanmushi

I have shared this recipe sometime back at Cari.com and answering to MaR's question in which she does not know if the consistency should be thin or runny for the egg batter.

MaR upon adding the stock to the eggs the consistency will be thin; however upon steaming it the ending result should be firm, smooth and soft. Its best to steam it using slow heat and roughly about 12 minutes or so not to long or it will developed air bubbles and then your Chawanmushi will come out not so smooth and very ugly layers will appear. Hope my little explanation helps. And here’s the recipe that I have shared earlier.

CHAWAN MUSHI

Ingredients
3 eggs
2 ¾ cup chicken/ fish stock with a dash of soy sauce (need to be at room temperature)
shitake mushroom, chicken meat, fishcake, blanched
some chopped Chinese celery/ spring onion

Method
1. Beat eggs with fork gently, avoid beating it rigorously.
2. Add in the chicken/ fish stock bit by bit into the eggs and stir it well.
3. Get ready small container and fill it up with shitake mushroom, chicken meat, and fishcake. Pour the egg batter into the containers.
4. Preheat the steamer and using slow heat steam the chawanmushi for 12 minutes. Try to avoid steaming it too long or else you will not have a smooth texture.
5. Serve it while its hot garnish with some chopped chinese celery or spring onions.