steamed chicken with mushrooms, and lily flowers
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.
prep time
12 Hr
cook time
10 Min
method
Steam
yield
2-4 serving(s)
Ingredients
- 1/3 cup dried wood ear mushrooms
- 1/4 cup dried lily flowers
- 10 dried shiitake mushrooms
- 3 large chicken thighs boneless and skinless cut into chunks
- 1/4 cup water
- 1 tablespoon olive oil
- 1/4 teaspoon sesame oil
- 1 teaspoon mirin
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon each white pepper and grated ginger
- 1 green onions thinly sliced white and green parts separated
- 1 tablespoon cornstarch
How To Make steamed chicken with mushrooms, and lily flowers
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Step 1In 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.
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Step 2Drain all three and squeeze all excess water out of them. Slice the Shittake mushrooms.
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Step 3Mix the lily flowers and mushrooms with all remaining ingredients except cornstarch and green parts of the green onions. Cover and let marinate overnight.
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Step 4Before 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.
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Step 5Garnish with the green parts of the green onions and serve over rice or rice noodles
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