One-Pot Steamed Lunch Set
Teriyaki Wings and Cod Egg Custard

A balanced, toddler-friendly Chinese steam-pot lunch featuring savory teriyaki chicken wings, garlic shrimp, silky cod egg custard, and purple sweet potato rice.

Ingredients

• 300 g chicken wings
• 100 g cod fillet
• 8 pieces shrimp
• 2 large eggs
• 120 g white rice
• 12 purple sweet potato
• 150 g baby cabbage
• 1 tbsp teriyaki sauce
• 2 tbsp soy sauce
• 1 tsp matsutake seasoning
• 1 tsp cornstarch
• 1 tbsp garlic oil
• 1 tbsp lemon juice
• 2 stalks green onion
• 1 inch ginger
• optional cooking oil

Instructions

1. 1Prepare the chicken wings

   

   Using sharp kitchen shears, cut the raw chicken wings in half. This increases the surface area, allowing the marinade to penetrate deeper and ensuring the wings cook through evenly during steaming.

   Tip: Cutting between the joints is the easiest way to divide the wings without splintering the bone.
2. 2Marinate the chicken

   

   Add aromatic green onions and ginger slices to the chicken wings. Squeeze a generous amount of teriyaki sauce over the top, then add soy sauce, matsutake seasoning, starch, and a splash of dark soy sauce for a richer color.

   Tip: The starch helps lock in the juices, keeping the chicken wings silky and tender after steaming.
3. 3Measure the rice

   

   Measure out approximately 120 grams of dry white rice and pour it into a heat-proof ceramic steamer bowl. This will serve as the base for the mother and sons lunch set.

   Tip: Rinse the rice once or twice before cooking if you prefer a less starchy texture.
4. 4Add sweet potato to rice

   

   Add 180 milliliters of water to the rice bowl, then layer slices of raw purple sweet potato on top. Steaming them together allows the rice to absorb a hint of sweetness and creates a beautiful color contrast.

   Tip: Slicing the sweet potato into 1cm rounds ensures they soften perfectly in the same time it takes to steam the rice.
5. 5Prepare the chicken for steaming

   

   Transfer the marinated chicken wings into a separate steaming bowl using chopsticks. Remove the green onions but keep the ginger slices to infuse flavor while cooking. These will be steamed for twenty minutes first.

   Tip: Keep the chicken wings in a single layer if possible to ensure even heat distribution.
6. 6Slice the cod

   

   While the first set of dishes is steaming, take a piece of thawed cod and slice it into long, thin strips. These will eventually be placed on top of the egg custard for a delicate protein boost.

   Tip: Ensure the cod is fully thawed and patted dry before slicing to prevent it from sliding on the board.
7. 7Marinate the cod strips

   

   Squeeze fresh lemon juice over the raw cod strips in a small metal container. This step is essential for removing any fishy odor from the cod while the acidity helps to keep the fish meat white and tender during the steaming process.

   Tip: If fresh lemons are unavailable, you can substitute with a small amount of rice wine or ginger juice to achieve a similar deodorizing effect.
8. 8Season the baby cabbage

   

   Place the raw baby cabbage leaves into a ceramic bowl and spray them evenly with soy sauce using a mist bottle. This method ensures the seasoning is distributed across all leaves without overwhelming the vegetables with too much liquid.

   Tip: Using a spray bottle for liquid seasonings is a great way to control sodium intake and keep vegetables crisp.
9. 9Arrange the shrimp on cabbage

   

   Prepare a base of baby cabbage leaves in a steaming dish and season them lightly with soy sauce. Carefully arrange the raw, peeled shrimp on top of the leaves, ensuring they are evenly spaced for uniform cooking. This combination allows the cabbage to absorb the sweet juices from the shrimp as they steam.

   Tip: Drizzle a little garlic oil over the shrimp at this stage to enhance the aroma and prevent them from drying out during the steaming process.
10. 10Strain the egg mixture

    

    Pour the raw beaten egg mixture through a fine mesh strainer into a white ceramic bowl. Straining the eggs removes air bubbles and unmixed bits, which is the secret to achieving a perfectly smooth and silky steamed egg custard.

    Tip: Slowly pour the mixture to avoid creating new bubbles, and ensure your ratio of warm water to egg is approximately 1.5 to 1.
11. 11Add cod to the egg custard

    

    After the egg mixture has steamed for seven minutes and the surface has solidified, carefully place the marinated cod strips on top using chopsticks. The cod has been marinated with lemon to ensure a fresh taste without any fishy smell. Continue steaming for another eight minutes to cook the fish through.

    Tip: Placing the fish on the solidified surface prevents it from sinking to the bottom, ensuring a beautiful presentation and even cooking.
12. 12Sizzle with hot oil

    

    After the cod and egg custard are fully steamed, garnish with chopped green onions. Heat a small amount of oil in a pan until shimmering, pour it over the onions to bloom their aroma, and finish with a drizzle of soy sauce mixed with a little water.

    Tip: Listen for a sharp sizzle when the oil hits the onions; this indicates the oil is at the right temperature to bloom the flavors.

Storage & Reheating

Burn It Off

Frequently Asked Questions