|Canned boneless chicken||5 Ounce, cut in small pieces (1 Can)|
|Soy sauce||2 Tablespoon|
|Cooked shrimp||12 , peeled and deveined|
|Watercress pieces/Spinach||1 1⁄2 Cup (24 tbs) (1 Inch Pieces)|
|Mushrooms||6 Large, cut in half|
|Thin lemon slices||6|
|Regular strength chicken broth/Dashi||3 1⁄2 Cup (56 tbs)|
|Eggs||1 1⁄2 Cup (24 tbs), well beaten|
Mix together chicken and soy sauce.
Place in each of 6 cups (1 1/2-cup size) an equal amount of chicken, shrimp, watercress, mushrooms, and lemon.
Fill with broth beaten with eggs and salt.
Set cups in a large shallow pan of hot water over direct heat (water should be deep enough to come halfway up sides of cups), and lay a baking sheet over cups to cover if cups have no lids.
Poach in hot boiling water until custard is firm in the center when dish is shaken. This takes 25 to 30 minutes.