Recipes

Steamed Chicken with Mushrooms & Dried Lily Flowers

A traditional Cantonese steamed chicken dish with mushrooms and dried lily flowers, resulting in a silky texture.

Servings: 4
Prep Time: 2 hours
Cook Time: 12 minutes

Ingredients

  • 1/4 cup dried wood ear mushrooms
  • 1/3 cup dried lily flowers
  • 10 medium dried shiitake mushrooms
  • 1 pound (450g) boneless chicken thighs, trimmed of fat and cut into large bite-sized chunks
  • 1/4 cup water or chicken stock
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon sesame oil
  • 1 teaspoon rice wine (optional)
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 teaspoon grated ginger
  • 1 scallion, chopped (white and green portions divided)
  • 1 tablespoon cornstarch

Notes

  • You can use boneless skinless chicken thighs if preferred, and adjust soaking times for mushrooms based on the brand.

Instructions

  1. Rinse wood ear mushrooms, dried lily flowers, and shiitake mushrooms separately under running water. Trim tough mushroom stems. Soak each in hot water for 2 hours, covering with plates to ensure rehydration.

  2. After soaking, chop wood ears, slice mushrooms into quarter-inch thick pieces, and trim the tough bottom portion of lily flowers.

  3. In a bowl, combine chicken, wood ears, mushrooms, lily flowers, water or stock, vegetable oil, sesame oil, rice wine (if using), oyster sauce, sugar, salt, white pepper, ginger, and the white portions of scallions. Mix until chicken absorbs most liquid. Cover and marinate for at least 2 hours or overnight.

  4. Before cooking, let the chicken mixture reach room temperature (1-2 hours). Add cornstarch and mix until well incorporated, ensuring no standing liquid remains.

  5. Transfer the mixture to a deep heatproof plate in a single layer. Sprinkle half the green scallions on top.

  6. Place the dish in a covered pre-heated steamer with boiling water. Steam over medium-high heat for 10 minutes, then shut off the heat and let it rest, covered, for another 2 minutes.

  7. Carefully remove the dish without dripping condensation onto it. Sprinkle the remaining green scallions on top.

  8. Serve immediately with steamed rice.