5 oz. boned chicken, cut in sm. pieces
2 tbsp. soy sauce
1 1/2 c. spinach, cut in 1 inch pieces
6 lg. mushrooms, cut in half
6 thin sliced lemon
3 1/2 c. chicken broth
1 1/2 c. eggs, well beaten (about 8)
1/4 tsp. salt

Mix together chicken and soy sauce. Place in each of 6 custard cups an equal amount of chicken, spinach, mushrooms, and lemon. Fill with broth beaten with eggs and salt. Set cups in a large shallow pan of hot water over direct heat (water should be deep enough to come halfway up sides of cup) and lay a baking sheet over cups to cover if cups have no lids.

Poach in hot, not boiling, water until custard is firm in the center when dish is shaken; this takes 25-30 minutes. Serve hot. Serves 6.