Steamed Chicken Custard Soup

1. 1

   If you are using clams, put pieces and juice in the bottom of the soup bowl.

2. 2

   In a small mixing bowl, beat egg with a fork until it is thin and frothy.

3. 3

   Add chicken soup and soy sauce and beat again until frothy.

4. 4

   Pour over clam in bowl, filling bowl to about 1/2 inch from the rim.

5. 5

   Place bowl, uncovered, in a Chinese bamboo steamer set over a wok half full of boiling water, or on a pierced metal vegetable steamer over boiling water.

6. 6

   If you have neither, set bowl in a saucepan and add enough boiling water to come halfway up the sides of the bowl.

7. 7

   Cover steamer or saucepan and steam for 6 to 8 minutes, or until egg sets in a creamy cap.

8. 8

   (The steamer results in an airier custard.)

9. 9

   Sprinkle with scallions and serve immediately.

10. 10

    If you prepare more than 1 bowl at a time, allow a little more time for steaming.

* Per serving · 4 servings · Values may vary.

No additional tips available.