* chicken stock plus fish-based stock (powdered or liquid form acceptable) plus dash of sak, and soy sauce.
** filling, such as fishcake, shiitake mushroom, or chicken breast, parboiled)
1. Gently beat the eggs using a fork or chopsticks, not an eggbeater.
2. Add soup stock a little at a time while you stir the eggs. It can be lukewarm but not hot.
3. Place a slice of the gu in each cup, and pour in the mixture of egg and soup stock.
4. Place a cilantro leaf on top.
5. Boil water in a steamer, and turn the heat down to medium.
6. Place the cups in the steamer, and steam for approximately 12 minutes.
Try not to overcook; good chawan-mushi shouldn't have any air bubbles.
Obinata at 76040.1565@compuserve. Com
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