Chicken with Wood Ear Mushroom & Lily Buds
Steamed chicken - my idea of slightly healthy eating :)
I used wood-ear mushroom 木耳 ( I call it mushroom rather than fungus because it sounds nicer that way haha) and lily buds. Lily buds are unopened flowers of day lilies and are often known as 'golden needles' - 金针
This is a relatively easy dish to cook. No frying involved, and hence, no huge mess to clean after eating.
It only requires some cutting, soaking, marinading and steaming. Great for a weekday night!
I used wood-ear mushroom 木耳 ( I call it mushroom rather than fungus because it sounds nicer that way haha) and lily buds. Lily buds are unopened flowers of day lilies and are often known as 'golden needles' - 金针
This is a relatively easy dish to cook. No frying involved, and hence, no huge mess to clean after eating.
It only requires some cutting, soaking, marinading and steaming. Great for a weekday night!
Ingredients:
1 lb chicken 4 shitake mushroom 3 cloves of garlic Handful of dried lily buds (this grows when soaked in water! Handful of dried wood ear mushroom (this grows when soaked in water!) 2 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon oyster sauce 1 tablespoon shaoxing wine White pepper |
Marinade the chicken with soy sauce, sesame oil, oyster sauce, shaoxing wine and white pepper for at least half an hour.
In the meantime, soak the lily buds, mushroom and wood ear mushroom in hot water for half an hour. Then, drain and dry them. Slice the mushroom into strips. I also like to tie the lily buds into knots. It takes some time but it gives a nice crunch to the dish. Well worth the effort of tying the knots! Placed the chicken in a casserole. Top with lily buds and wood ear mushroom. |