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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 24 |
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From Hidemi Sawano at Madison Middle School. Ingredients:
2 cups chicken broth |
1 teaspoon salt |
1/2 teaspoon msg (optional) |
1 1/2 teaspoons soy sauce |
3 eggs (slightly beaten) |
1/2 chicken breast (cut in 1-inch pieces) |
spinach (cut into 1-inch pieces) |
5 small shiitake mushrooms (soaked in warm water, remove stems and slice) |
8 -10 thin slices red kamaboko (available in asian markets) |
bamboo shoot, sliced (optional) |
prawns |
Directions:
1. Cook chicken pieces and shiitake (also bamboo shoots, if using) in 1/4 cup broth, 1 teaspoons soy and 1/2 teaspoons sugar for 5-10 minutes. Remove chicken pieces and shiitake. Add rest of chicken broth, salt, MSG, 1 teaspoons soy and 3 eggs to the remaining liquid. Place small amounts of chicken, spinach, prawns, shiitake and 1 slice kamaboko in each of 4-5 bowls. Divide broth mixture between bowls; garnish with slice of kamaboko. Cover and steam for 15 minutes, or until custard is firm.
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