Steamed Egg Custard with Chicken Broth, Smoked Eel and Daikon
Cook Time 3 hours
Steamed egg custard
400g parsnip juice, about 3-4 parsnips
Salt to season
Chicken broth (or already made broth)
2 chicken frames, roasted
1kg chicken wings, roasted
5L water to cover bones
Thumb size knob of ginger
4 spring onions
2 tbsp apple cider vinegar
1 Smoked eel or 60g diced eel per person
1 small – medium daikon radish, shaved
Daikon leaves or rocket leaves
1 spring onion, sliced
Peppery extra virgin olive oil
Set a bamboo steamer over a pot of boiling water.
In a bowl whisk the eggs and parsnip juice, season to taste. Strain into serving bowls or containers, cover and steam for 8-12 minutes or until just set. If using a steamer over set stream to 85°C.
Remove from the steamer and set to the side.
For the broth, place chicken bones, ginger and spring onions into a pot and cover with cold water, skim as you bring to the simmer. After 2-3 hours strain away the bones and return the broth to the stove to reduce and season with salt and apple cider vinegar.
Top the egg custard with shaved daikon, smoked eel, leaves then broth poured over a few spoonfuls of chicken stock and a drizzle of extra virgin olive oil.