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steamed chicken with mushrooms, and lily flowers

a recipe by
barbara lentz
beulah, MI

The dried lily flowers have a delicate sweet and slightly tart taste. Can find them in Asian markets or online. This is an old style Cantonese dish with amazing silky chicken.

serves 2-4
prep time 12 Hr
cook time 10 Min
method Steam

Ingredients For steamed chicken with mushrooms, and lily flowers

  • 1/3 c
    dried wood ear mushrooms
  • 1/4 c
    dried lily flowers
  • 10
    dried shiitake mushrooms
  • 3 lg
    chicken thighs boneless and skinless cut into chunks
  • 1/4 c
  • 1 Tbsp
    olive oil
  • 1/4 tsp
    sesame oil
  • 1 tsp
  • 1 Tbsp
    oyster sauce
  • 1/2 tsp
  • 1 tsp
  • 1/2 tsp
    each white pepper and grated ginger
  • 1
    green onions thinly sliced white and green parts separated
  • 1 Tbsp

How To Make steamed chicken with mushrooms, and lily flowers

  • 1
    In three separate bowls place the dried wood ear mushrooms, dried lily flowers, and dried shiitake mushrooms. Add water and let soak for 2 hours. Make sure they stay submerged to reconstitute.
  • 2
    Drain all three and squeeze all excess water out of them. Slice the Shittake mushrooms.
  • 3
    Mix the lily flowers and mushrooms with all remaining ingredients except cornstarch and green parts of the green onions. Cover and let marinate overnight.
  • 4
    Before cooking bring up to room temp. There should be no liquid left in the mixture. Add the cornstarch and mix well. Place a thin piece of cheesecloth in bottom of bamboo steamer. Place the steamer over boiling water and cover. Let steam for 10 minutes then turn off heat and let sit another 3 minutes.
  • 5
    Garnish with the green parts of the green onions and serve over rice or rice noodles

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