Steamed Chicken with Mushrooms & Dried Lily Flowers
User Reviews
4.9
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Prep Time
4 hrs
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Cook Time
15 mins
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Total Time
4 hrs 15 mins
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Servings
4 servings
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Calories
307 kcal
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Course
Main Course
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Cuisine
Chinese
Steamed Chicken with Mushrooms & Dried Lily Flowers
Description
Steamed Chicken with Mushrooms & Dried Lily Flowers features boneless chicken thigh pieces combined with various dried fungi—wood ear mushrooms, shiitakes, and lily flowers—that have been soaked and prepared to rehydrate and soften. The chicken and mushrooms are marinated with oyster sauce, ginger, rice wine, sesame oil, sugar, salt, white pepper, and scallions to develop a savory, aromatic profile. Steaming this mixture gently cooks the chicken while infusing it with the earthy mushroom flavors and subtly sweet, fragrant lily flowers.
The steaming technique retains moisture throughout, resulting in tender, juicy chicken pieces surrounded by soft mushroom textures and mildly floral notes from the lily flowers. The interplay of umami from oyster sauce and the slight sweetness creates a refined balance. This dish is traditionally served warm and works well as a main course with rice or noodles.
Ingredients
- 1/4 cup dried wood ear mushroom
- 1/3 cup dried lily flowers
- 10 shiitake mushrooms soaked until reconstituted, medium, dried
- 1 pound chicken thigh 450g, trimmed of fat and cut into large bite-sized chunks, boneless
- ¼ cup water
- 1 tablespoon vegetable oil
- ¼ teaspoon sesame oil
- 1 teaspoon rice wine (optional)
- 1 tablespoon oyster sauce
- ¼ teaspoon sugar
- 3/4 teaspoon salt
- ¼ teaspoon ground white pepper freshly ground
- 1/2 teaspoon ginger (grated)
- 1 scallion (chopped, white and green portions divided)
- 1 tablespoon cornstarch
Instructions
- Take the wood ear mushrooms, dried lily flowers, and shiitake mushrooms, and rinse them all separately under running water to remove any dirt. Trim the mushroom stems as well, which can be tough.
- Transfer the wood ears, lily flowers, and mushrooms to three separate bowls. Cover with hot water, and soak for 2 hours. Use a plate to cover and press each of the dried ingredients down to ensure they are fully rehydrated.
- Roughly chop the wood ears. Squeeze some of the excess water from the mushrooms, and slice into quarter-inch thick slices. Squeeze the lily flowers dry, and trim away with tough bottom portion.
- Place the chicken, wood ears, mushrooms, lily flowers, water, vegetable oil, sesame oil, rice wine (if using), oyster sauce, sugar, salt, white pepper, grated ginger, and the white portions of the scallions into a bowl. Mix until the chicken absorbs most of the liquid. Set the green portions of the scallions aside. Cover the chicken and marinate on the counter for a minimum of 2 hours, or in the refrigerator overnight.
- When you’re ready to cook the dish, let the chicken mixture come up to room temperature (1-2 hours), and add the cornstarch until it is uniformly incorporated. All the liquid should be absorbed into the chicken. There should be little or no standing liquid.
- Transfer the mixture to a deep plate or pie dish so it is in 1 layer, and sprinkle half of the green portion of the scallions over the top. Place in a covered pre-heated steamer with boiling water, and steam over medium-high heat for 10 minutes. Shut off the heat, and leave the chicken in the steamer (covered) for another 2 minutes.
- Carefully uncover the chicken, taking care not to drip any condensation onto the dish. Sprinkle the rest of the scallions over the top, and serve with rice!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 111mg | 37% |
| Sodium | 648mg | 27% |
| Potassium | 298mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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