You’ll need a bunch of 8-ounce cups or ramekins for this recipe. Try to get pretty ones. We have a set of Japanese tea cups with lids, which are perfect for this recipe. After all, “chawan” literally means “tea cups” in Japanese (and “mushi” means steaming.)
Put a steamer insert into a large stockpot and add water until it’s just below the bottom of the steamer. Bring the water to a boil on the stove, and then turn down the heat to medium. The water should be at a constant simmer.
Crack the eggs in a medium bowl, and add the salt. Whisk until well-mixed.
In a separate measuring cup, combine the chicken broth, 1 tablespoon of coconut aminos, and 1 teaspoon of fish sauce. Pour the broth into the beaten eggs and mix well.
Strain the mixture through a fine mesh sieve into a large measuring cup to filter out the eggy goo and froth.
Combine chicken, shrimp, and mushrooms in a small bowl and add 2 teaspoons of coconut aminos, ½ teaspoon of fish sauce, and some freshly-ground black pepper.
Mix everything together and set the bowl aside.
Grab the 8-ounce cups or ramekins and put a heaping tablespoon of the meaty filling in each one.
Pour the egg mixture into each cup. Stop when you’re a half-inch from the top.
Cover each ramekin with plastic wrap or aluminum foil.
Place the cups on the steamer insert in the pot*, making sure to keep the liquid level.
Cover and cook for 20 minutes or until a toothpick comes out clean.
The custards will be quivery and delicate to the touch. They should be set, but when you pierce the top, the chawanmushi’s texture should be almost soup-like. Don’t let these babies get cold – serve ‘em immediately, topped with sliced scallions and minced cilantro.