Ingredients

The following ingredients have 5 Servings
  • 4 large eggs
  • ½ teaspoon kosher salt
  • 2 cups organic chicken broth
  • 5 teaspoons coconut aminos
  • 1½ teaspoons Red Boat fish sauce (divided)
  • 4 ounces boneless, skinless chicken thighs ( cut into ½ inch cubes)
  • 2 ounces shrimp (cut into ½-inch pieces)
  • 2 medium shiitake mushrooms (thinly sliced)
  • Freshly-ground pepper
  • 2 scallions ( thinly sliced)
  • ¼ cup minced cilantro

Instruction

  • You’ll need a bunch of 8-ounce cups or ramekins for this recipe. Try to get pretty ones. We have a set of Japanese tea cups with lids, which are perfect for this recipe. After all, “chawan” literally means “tea cups” in Japanese (and “mushi” means steaming.)
  • Put a steamer insert into a large stockpot and add water until it’s just below the bottom of the steamer. Bring the water to a boil on the stove, and then turn down the heat to medium. The water should be at a constant simmer.
  • Crack the eggs in a medium bowl, and add the salt. Whisk until well-mixed.
  • In a separate measuring cup, combine the chicken broth, 1 tablespoon of coconut aminos, and 1 teaspoon of fish sauce. Pour the broth into the beaten eggs and mix well.
  • Strain the mixture through a fine mesh sieve into a large measuring cup to filter out the eggy goo and froth.
  • Combine chicken, shrimp, and mushrooms in a small bowl and add 2 teaspoons of coconut aminos, ½ teaspoon of fish sauce, and some freshly-ground black pepper.
  • Mix everything together and set the bowl aside.
  • Grab the 8-ounce cups or ramekins and put a heaping tablespoon of the meaty filling in each one.
  • Pour the egg mixture into each cup. Stop when you’re a half-inch from the top.
  • Cover each ramekin with plastic wrap or aluminum foil.
  • Place the cups on the steamer insert in the pot*, making sure to keep the liquid level.
  • Cover and cook for 20 minutes or until a toothpick comes out clean.
  • The custards will be quivery and delicate to the touch. They should be set, but when you pierce the top, the chawanmushi’s texture should be almost soup-like. Don’t let these babies get cold – serve ‘em immediately, topped with sliced scallions and minced cilantro.