Monday, June 14, 2010

Chawan Mushi

From Bitten ...
Steamed Eggs à la Harbin Restaurant

Yield 4 servings

Time 40 minutes

Eva Chang

* 2 cups vegetable broth, at room temperature
* 1 teaspoon cornstarch
* 4 large eggs
* freshly ground white pepper or black pepper
* 1 teaspoons plus 2 tablespoons vegetable oil
* 3 scallions, chopped
* 1 teaspoon cornstarch
* 5 large dried shiitake mushrooms, soaked until softened, squeezed dry, stems trimmed and discarded, thinly sliced
* 1/4 cup fresh or frozen peas
* 1/4 cup garlic chives, ends trimmed, cut in 1-inch lengths
* 1/2 teaspoon sugar
* 1 tablespoon soy sauce


* 1. Bring several inches of water to boil in the bottom of a large steamer. In a small bowl, combine 3 tablespoons of the vegetable broth with the cornstarch; mix well.
* 2. Place the eggs in a shallow 1 1/2 to 2 quart baking dish, and beat until foamy. Add the remaining vegetable broth, a dash of white or black pepper, and one teaspoon oil. Beat again gently until well-blended. Allow any foam to subside until the surface is completely smooth.
* 3. Place the dish in the steamer, cover, and lower heat to medium. Steam until a knife inserted into the eggs comes out clean, 20 to 25 minutes. Meanwhile, in a wok over medium heat, add the remaining 2 tablespoons oil, and heat until shimmering. Add scallions, and stir-fry 2 to 3 minutes. Add mushrooms, peas, garlic chives, sugar and soy sauce. Stir-fry 2 to 3 minutes. Add cornstarch mixture, and stir-fry 1 minute.
* 4. When the eggs are ready, pour the mushroom mixture over the eggs. If desired, serve over rice.

Source: Adapted from Eva Chang and the Harbin Restaurant, published in "Chinese Home Cooking" by Elaine Louie and Julia Chang Bloch for the Organization of Chinese American Women (1985).

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