Steamed Chicken with Dried Lily Flowers and Wood Ear Mushrooms金針木耳蒸雞
A classic Cantonese home-style dish featuring tender chicken thighs steamed with fragrant dried lily flowers and chewy wood ear mushrooms, infused with a savory sauce.
01Ingredients
- 500g boneless chicken thighs, cut into bite-sized pieces
- 10g dried lily flowers
- 10g dried wood ear mushrooms
- 2 slices ginger, shredded
- 1 stalk scallion, chopped (for garnish)
- 1 tbsp Shaoxing wine
- 1.5 tbsp light soy sauce
- 1 tsp oyster sauce
- 0.5 tsp sesame oil
- 0.25 tsp white pepper
- 1 tsp cornstarch
- 0.5 tsp sugar
- 2 tbsp water
Nutrition (per serving)398kcal
- Protein42.5g
- Carbs8.2g
- Fat20.5g
Fiber 1.2 gSodium 718 mg
02Steps
- Soak the dried lily flowers and wood ear mushrooms in warm water for 20 minutes until softened. Drain and rinse thoroughly. For the lily flowers, tie them into knots. For the wood ear mushrooms, cut them into smaller pieces if large.
- In a bowl, combine the chicken thighs with Shaoxing wine, light soy sauce, oyster sauce, sesame oil, white pepper, cornstarch, sugar, and shredded ginger. Marinate for at least 15 minutes.
- Add the soaked lily flowers and wood ear mushrooms to the marinated chicken and mix well.
- Arrange the chicken and mushrooms mixture evenly on a heatproof plate.
- Bring water in a steamer to a rolling boil. Place the plate with the chicken mixture into the steamer, cover, and steam over high heat for 12-15 minutes, or until the chicken is cooked through.
- Carefully remove the plate from the steamer. Sprinkle the chopped scallions over the steamed chicken and serve immediately with steamed white rice.
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