with MARIGOLD LADY GENERAL Full Cream Sweetened Condensed Milk
Steamed Chicken & Mushroom Egg Custard
Made With MARIGOLD
KING OF KINGS Full Cream Evaporated Milk
Ingredients
1½ cup MARIGOLD King Of Kings Full Cream Evaporated Milk
2 stalks spring onion, finely chopped
1 tsp chopped coriander root and stems
2 tsp sesame oil
2 tsp light soy sauce
1 chicken thigh fillet, cut into bite-sized pieces
6 fresh shitake mushrooms, thinly sliced (stems removed)
8 eggs
¾ cup chicken stock
¾ cup water
Ingredients to serve
1½ tsp sesame oil
2 tbsp rice wine vinegar
3 tsp light soy sauce
2 stalks spring onion, finely sliced
Method
1
Combine spring onion, chopped coriander, sesame oil and soy sauce in a bowl. Marinate chicken pieces and sliced mushrooms in this mixture for 20 mins.
2
Remove chicken and mushrooms from the marinade and fry lightly over medium heat, until most of the liquid that the mushrooms release has evaporated and the chicken is slightly caramelised. Remove and set aside to cool completely.
3
If serving individually, place a small portion of chicken and mushrooms in each serving bowl, then pour over some egg mixture. Otherwise, place all the chicken and mushrooms in one bowl and pour the egg mixture over.
4
Steam for 12 mins, or until the eggs are set.
5
Remove from the steamer and garnish with a drizzle of sesame oil, rice wine vinegar and soy sauce. Sprinkle over some spring onion and serve immediately.
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