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Steamed Chicken Sauce

Steamed Chicken Sauce recipe image
This International sauce features Seafood, Man nate the sliced chicken in 2 teaspoons of soy sauce for about 1 0 min-, To prepare the custard, break the eggs in a large bowl and stir gently, Evenly divide and place the ch1cken. It delivers hearty, protein-packed satisfaction. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 163.2
Description
This International sauce features Seafood, Man nate the sliced chicken in 2 teaspoons of soy sauce for about 1 0 min-, To prepare the custard, break the eggs in a large bowl and stir gently, Evenly divide and place the ch1cken. It delivers hearty, protein-packed satisfaction. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 72 Seafood
  • 1 Man nate the sliced chicken in 2 teaspoons of soy sauce for about 1 0 min-
  • 4 Evenly divide and place the ch1cken, followed by g1ngko nuts. mushroom
Directions
  1. 1
    utes. Drain and set as1de. w1th chopsticks or a fork. Do not beat or allow bubbles to form 1n the eggs Combine the dash1 stock w1th the rema1mng soy sauce 1n a saucepan and place over med1um heat Heat until almost to a bo1l, then qu1ckly remove from the heat Add the mirin and st1r st1rring gently to blend. Stra1n the egg and dashi mixture through a fine sieve. caps, shnmp and mltsuba or watercress mto four small but deep heat-proof cups or bowls Slowly pour an equal amount of egg and dashi mixture down the s1de of the cups Seal each cup w1th loll. a heat-proof plate or a lid Steam over med1um-high heat for 1 minute, then reduce the heat to low and steam for another 15 minutes. Insert a knife or fork into the custard; it 1s cooked when the kn1fe or fork comes out clean. Remove from the steamer and garnish w1th the grated yuzu orange or lemon peel SeNe 1mmed1ately
  2. 2
    Pour the dash1 m1xture, while sllll hot, 1n a slow, steady stream 1nto the eggs,
  3. 3
    Heat water 1n a large steamer, and place the custard cups on the rack

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 163.2kcal
% Daily Value *
Total Fat 18.1g28%
Saturated Fat 11.0g56%
Cholesterol 47.0mg16%
Sodium 1430.2mg60%
Total Carbohydrate 4.0g2%
Dietary Fiber 0.2g1%
Sugars 3.0g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, blending, bowl, break, ch1cken, chicken, custard, divide, eggs, evenly, followed, g1ngko, gently, international, large, man, min, mushroom, nate, nuts
Read it online: https://www.chefs-mate.com/recipe/steamed-chicken-sauce-5/