Steamed Chicken with Mushrooms & Dried Lily Flowers
Steamed Chicken with Mushrooms & Dried Lily Flowers is one of the most memorable dishes my mother used to make for us when I was growing up. This Cantonese steamed chicken and mushrooms is the ultimate home cooked comfort food dish of silky, luxurious chicken, mushrooms and lily flowers.
Servings: 4 servings
Calories: 307kcal
Ingredients
- 1/4 cup dried wood ear mushrooms
- 1/3 cup dried lily flowers
- 10 medium dried shiitake mushrooms (soaked until reconstituted)
- 1 pound boneless chicken thighs (450g, trimmed of fat and cut into large bite-sized chunks)
- 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 freshly ground white pepper
- 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
Calories: 307kcal | Carbohydrates: 6g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 648mg | Potassium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 0.6mg | Calcium: 9mg | Iron: 0.8mg