Egg Custard Recipe

Ingredients :
200 g 2 teaspoons 2 teaspoons 2 1 200g Custard 4 cups 1/2 cup 2 tablespoons 6	Chicken breast fillets, cut into bite-sized pieces Sake Japanese Soy sauce Leek, sliced Small carrot, sliced Spinach, chopped Boiling water Dashi granules Japanese soy sauce Eggs
Method : Place the chicken pieces into 6 heatproof bowls. Combine the sake and soy sauce, and pour the mixture over the chicken. Divide the vegetables between the 6 bowls. To make custard, combine the water and dashi granules in a heatproof bowl and stir to dissolve; cool completely. Combine the dashi, soy sauce and eggs, and strain equal amounts into the 6 bowls. Cover and bowls with foil, place them i n a steamer, and cook on high for 20 to 30 minutes. Test the custard by inserting a fine skewer into the center. It is cooked when the skewer comes out with no moisture clinging to it. Serve immemdiately.