Steamed Egg Custard Soup
|Boneless chicken||6 Ounce, cut in small chunks|
|Water||1 (As Needed)|
|Mushroom slice||6 (Fresh)|
|Spinach||250 Gram, coarsely chopped (1 Small Bunch)|
|Eggs||6 , beaten|
|Basic chicken stock||4 Cup (64 tbs)|
1.In a pan, heat water and partially boil the chicken chunks for 5 minutes in it.
2.Also, partially cook the spinach and mushrooms separately.
3.Take a tall tea cup or chawanf and put spinach, mushrooms and chicken in it along with chicken stock and eggs, leaving some space on the top.
4.Take steamer and put the bowls in it for cooking for 15-20 minutes.
5.Check for doneness by putting a toothpick in the prepared custard.