This simple yet silky dish is commonly eaten throughout most Chinese households with rice. Not only it is smooth and creamy, but the soy milk also adds richness to the flavor. It’s like heavy cream in western dishes!
Unsweetened Soy Milk
Light Soy Sauce
Preheat steamer while you make your custard.
Whisk in the
Vegetable Stock (1 cup)
Unsweetened Soy Milk (1 1/2 cups)
Light Soy Sauce (1 tsp)
Sesame Oil (1/2 tsp)
into a large measuring jar.
Transfer the egg mixture into an 8 inch round pan through a sieve.
Steam it for about 20 minutes until firm to touch.
You may garnish with some
Chinese Chives (to taste)
and sliced large
Chili Peppers (to taste)
. Serve this delicious savory custard with rice. Enjoy!
Nutrition Per Serving
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