Warm egg custard with scallops and ham broth from The Mission Chinese Food Cookbook (page 20) by Danny Bowien and Chris Ying
- chives
- eggs
- tart apples
- mirin
- dashi
- yuzu
- hairy melons
- shiro shoyu
- sea scallops
- cured ham
- cooked chicken leg meat
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.