Dessert Exploration ::: Ginkgo Nuts + Barley + Fu Chok (白果薏米)

Ingredients
100g of Candied Winter Melon
1/2 cup of Barley
8 to 10 Gingko Nuts
1/4 packet of Dried Bean Curd Skin (pre-soaked to soften)
1L of Filtered Water

Step 1 Wash the Barley thoroughly and boil it for 20mins. While it's boiling break up the pre-soaked Dried Bean Curd Skin.
Step 2 Put in the Candied Winter Melon and Gingko Nuts and boil for another 20-30mins until everything is soft.
Step 3 Preferably served hot. However it can be served chilled too!


Deary mentioned that prefer Big Chunky Candied Winter Melon will not slice then up the next round.

Enjoy~

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Chawanmushi with Chicken, Ginko Nuts, and Shiitake Mushroom

Ingredients
2 Chawanmushi Cups
2 Eggs
320ml of Filtered Water / Dashi Stock / Chicken Stock
2 tablespoons Soya Sauce
1 tablespoon Mirim / Chinese Rice Wine
6 pieces of cooked diced Chicken
2-3 Ginko Nuts
1/2 sliced Shiitake Mushroom
Water for steaming

Chawanmushi Egg Mixture Steps
Step 1 Fill a steamer with water and put it to boil. Note that the cups should 2" above the boiling water.
Step 2 Break eggs into a bowl and stir it gently in a cutting motion to avoid bubbles from forming. Stir till well-mixed.
Step 3 Gradually stir the Filtered Water / Dashi Stock / Chicken Stock into the eggs.
Step 4 Add Soya Sauce and Mirim / Chinese Rice Wine and stir till well-mixed.

Assembling and Steaming Steps
Step 1 Arrange the Chicken, Ginko Nuts, & Shiitake Mushroom in the Chawanmushi Cups.
Step 2 Fill the Chawanmushi Cups with 3/4 full of the Chawanmushi Egg Mixture.
Step 3 Place in the steamer and cover the Chawanmushi Cups.
Step 4 Steam on high heat for 2 minutes then off the fire to let the egg set.
Step 5 Continue steaming for anything 5 minutes on low heat then off the fire to let the egg set. This is to prevent over cooking. Repeat one more time or until the top middle is not watery.
Step 6 Remove chawanmushi cups from the steamer and set aside to cool for 2 minutes before serving.

Tips: Do not beat the mixture. For a smooth beancurd-like texture and no bubbles too, use the cutting motion while you stir gently.

It's ready to be serve!


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