Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 eggs
  • ½ teaspoon monosodium glutamate
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 1 teaspoon Japanese soy sauce
  • cups hot Chicken Stock
  • 1 raw breast of chicken, skinned and cut into bite-size pieces
  • 8 raw shrimp, peeled and deveined
  • ½ cup cooked peas


    1. Beat the eggs together to blend well. Add the monosodium glutamate, sugar, salt, soy sauce and hot stock. Blend well.

    2. Divide the chicken pieces among four large custard cups or traditional chawanmushi cups. Add two shrimp and two tablespoons peas to each cup. Pour the hot liquid into the cups.

    3. Set the cups in a pan containing simmering water extending halfway up the sides of cups. Cover cups very tightly and simmer gently for about thirty minutes, or until set.