Chicken Custard

Ingredients

• 0.25 cup Cooked chicken breast (Finely chopped or pureed)
• 0.25 cup White stock (chicken or vegetable)
• 1 Egg (Lightly beaten)
• 0.25 tsp Salt (To taste)
• 0.125 tsp Black pepper (To taste)
• 0.125 tsp Celery salt (To taste)
• 0.125 tsp Paprika (To taste)
• 0.0625 tsp Nutmeg (Slight grating)
• 2 drops Anchovy essence (Or a small amount of anchovy paste)
• 1 Egg (For noodles)
• 0.5 tsp Salt (For noodles)

Instructions

1. 1Finely chop the cooked chicken breast. For a smoother texture, rub it through a sieve. You should have about 1/4 cup of finely chopped or pureed chicken.
2. 2In a bowl, combine the chopped chicken, white stock, and lightly beaten egg. Mix well to ensure all ingredients are evenly distributed.
3. 3Season the mixture with salt, pepper, celery salt, paprika, a slight grating of nutmeg, and a few drops of anchovy essence (or a small amount of anchovy paste). Adjust seasonings to your preference.
4. 4Butter a small mold or ramekin. This will prevent the custard from sticking and make it easier to remove after baking.
5. 5Pour the chicken mixture into the buttered mold. Place the mold in a pan of hot water (water bath). Bake in a preheated oven at 350°F (175°C) until the custard is firm, about 25-30 minutes. The water bath helps to cook the custard evenly and prevent it from cracking.
6. 6Let the custard cool completely in the water bath before removing it from the mold. Once cooled, gently loosen the edges of the custard with a knife and invert it onto a plate. Cut into small cubes or desired shapes before serving.
7. 7Combine 1 egg and 1/2 teaspoon of salt. Mix well. Cook as desired. (e.g., pan fry, boil)