Perfectly cooked, juicy and tender chicken immersed in soy sauce and the earthy aroma of dried lily flowers😋
Dried lily flower is a type of edible flower popular in Chinese cuisine. You can often find it in steamed dish or broth along with black fungus.
300g chicken thighs fillets, cut to thin strips
15g dried black fungus
10g dried porcini/shiitake mushrooms
15g dried lily flower buds
5g ginger, sliced to thin strips
1 spring onions, to garnish (optional)
goji berries, to garnish (optional)
Seasonings for chicken
1-1/2 tsp salt
1/2 tsp ground black pepper
2 tsp Shaoxing wine (or rice wine/dry sherry)
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tsp cornflour/potato starch
Season the chicken strips.
Soak the black fungus, mushrooms and lily flowers in water for 20mins until they are soften, then drain the water.
Mix the chicken with the soften black fungus, mushrooms and lily flowers in a dish, garnish with some goji berries and ginger slices/strips.
Bring water to boil in a large wok/saucepan and place a steamer rack in it.
Place the dish on the steamer rack and steam over high heat with lid on for 20-25mins.
Check for doneness and serve hot.