Speaking of the classic steamed dish, “chawanmushi” is the answer. It has a smooth texture, with the taste of shiitake mushroom that gradually spread which resulting in a savory taste. You can use teacups, cups, or noodle bowls as the chawanmushi’s container.
Break the eggs into a bowl and add the dashi stock on it. Mix well and strain it with stainer. (Please adjust the taste with salt at your liking).
Cut the chicken into bite-size pieces. Cook it into a boil and drain the water well.
Cut the shiitake mushroom and peel the thin skin of ginkgo nut.
Pour the ingredients except for the parsley to the bowl. Crush any foam on the surface with a bamboo skewer and so on.
Steam for about 10 minutes. The dish is steam perfectly if you see a clear soup on the middle. If it still have uncooked side, let it steam for few more minutes.
Complete the steamed chawanmushi with parsley on the top of the dish.