CONTEST SIDE DISH: Chow Wan Mushi (steamed rice bowl)

CHOW WAN MUSHI (Steamed Rice Bowl)
Adapted by BumbleBeeBoogie

INGREDIENTS:
6 dried mushrooms, soaked 30 minutes in 3/4 cup warm water*
1/2 checken breast, boned and cut in bite-size pieces
1 tablespoon soy sauce, sprinkled over the chicken
12 raw shrimp, cut in bite-size pieces
3 teaspoons sake or dry sherry, sprinkled over shrimp
6 spinach or Chinese cabbage leaves, cut into 1-inch strips
6 water chestnuts, sliced

MIXTURE:
* 3/4 cup mushroom soaking water
1-1/4 cups cooked chicken broth
4 large eggs, beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

PROCEDURE:
Cut the mushrooms into bite-size pieces (discarding stems). Divide the mushrooms, chicken, shrimp, spinach and chestnuts equally among 6 "Chow Wan Mushi bowls" with covers.

Beat the "Mixture", strain, and pour into the bowls. Place the covered bowls on a rack over one inch of water in a wide pot or skillet. Bring the water to a boil. Cover the pot and reduce the heat. Steam the food until the custard is firm (about 25 minutes). Serve immediately.

Almost any combination of meat, fish and vegetables is delicious cooked this way.