Golden Ratio Western-Style Chawanmushi (Chicken & Mushroom)

Steps

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1. 1
   Beat the eggs and measure their volume (about 100cc). Using the golden ratio of 1 part egg to 3 parts liquid, prepare about 300cc of liquid.
   ▶ ≈0:30
2. 2
   Mix the chicken stock, milk and heavy cream together to make a Western-style liquid, then combine with the beaten eggs.
   ▶ ≈0:56
3. 3
   For an extra silky texture, strain the egg mixture through a fine sieve.
   ▶ ≈1:25
4. 4
   Pan-sear the chicken in butter until golden and fragrant on the outside — it doesn't need to be fully cooked through yet, as it will finish cooking during steaming.
   ▶ ≈1:59
5. 5
   Sauté the shimeji mushrooms and other ingredients until golden brown for extra aroma.
   ▶ ≈2:28
6. 6
   Continue cooking the ingredients until golden, adding a splash of water to the pan.
   ▶ ≈2:59
7. 7
   Divide the seared chicken, shimeji mushrooms, green beans and prawns into heatproof containers, then pour in the prepared egg mixture.
   ▶ ≈3:25
8. 8
   Steam using a frying pan as a makeshift steamer: line the bottom with a cloth to elevate the containers, cover the tops loosely to prevent condensation from dripping in, and steam (a regular steamer basket also works).
   ▶ ≈3:25
9. 9
   When the time is up, check if the custard has set — if so, remove it. You can gently tap or poke the side to confirm it has firmed up.
   ▶ ≈3:52
10. 10
    The finished dish is a rich, generously filled Western-style chawanmushi — as soon as you dip in a spoon, the fragrant aroma of the seared ingredients and silky egg custard comes through.
    ▶ ≈4:13