Product(s) Used for this Recipe
Swanson Chicken Broth

Oriental Steamed Savoury Custard

a) To make Jumbo Custard:
4 A sized Eggs, 1 tsp Sugar, a dash of Pepper, 1 can (411g sized) Swanson Clear Chicken Broth, 80g vacuum- packaed Ginko Nuts.

b) To make topping:
1/4 tsp Oil, 1/2 tsp minced ginger, 2 presoaked Mushrooms (shredded), 1/8 tsp Sugar. 2 Crab sticks, each cut to 2 pieces, then cut to shreds. 1/3 roll of Japanese Flash Cake "Naruto" (cut to slide). 1/8 cup Swanson Clear Broth + 1/8 cup water + 2 tsp Potato Starch as thickening
Cooking Detail
For 6 servings
1) Bring water in the steamer to a rapid boil. Whisk eggs, sugar, a dash of pepper, 1 can Swanson Clear Chicken Broth (less 1/8 cup reserved for topping). Strain egg mixture. Pour into a big soup bowl. Scatter in Gingko Nuts and steam over rapid heat for 5 minutes. Open the lid slightly to let the steam gush out, lower heat to medium and continue steaming off the fire till surface is set.

2) Heat 1/4 tsp oil, saute 1/2 tsp minced ginger till fragrant. Drop in mushroom shreds, 1/8 tsp salt, 1/8 tsp sugar, toss well & dish out.

3) To prepare topping: Arrange Japanese Fish Cake "Naruto" slices, crab-sticks and mushrooms to form design on the Jumbo Custard.

4) Mix 1/8 cup Swanson Clear Chicken Broth with 1/8 cup water and 2 tsp potato starch. Ladle this over the set Jumbo Custard and continue steaming off the fire with the lid slightly open for another 5 minutes. Ready to serve.