Steamed Savory Egg Custard
Source: Easy Family Recipes from a Chinese-American Childhood by Ken Hom
2 tsp light soy sauce
1 tsp Shaoxing rice wine or dry sherry
1 tsp toasted sesame oil
1/4 tsp salt
4 eggs, beaten
1 1/2 cups homemade chicken stock or reduced fat canned broth
Vegetable oil to coat dish
2 tablespoons oyster sauce, thinned slightly with warm water
Finely chopped scallions and/or thinly sliced shiitake mushrooms
Thouroughly mix together the soy sauce, rice wine, sesame oil, salt, eggs, and chicken stock. Rub a heatproof shallow bowl or large ramekin with oil and then pour in the egg mixture. Garnish with mushrooms and scallions.
Set up a steamer, or put a rack into a wok or deep pan, and fill with 2 inches of water. Bring the water to a boil over high heat. Carefully lower the bowl into the steamer or onto the rack. Turn the heat to low and cover the wok/pan/steamer tightly. Steam gently for 15 minutes, or until the custard has set.
Remove the custard and drizzle oyster sauce over the top. Serve immediately with rice.