Steam Sliced Chicken Breast Meat With Dried Lily Buds, Mushrooms & Black Fungus


300 grams chicken breast meat
10 gms black fungus
1/2 cup chicken stock or ½ cup water with ½ chicken bullion
1 ts chopped garlic
1 tablespoon chopped young ginger
2 tablespoons white wine or Chinese
2 tablespoons sesame oil
1 tablespoon oysters sauce
1/2 ground white pepper
1 ts sugar
2 ts corn starch


Wash dried lily bulbs and soaked in warm water for 30 mins. Drain and squeeze out excess water and tie a note for each bulb set aside. Wash and soak dried shitake mushroom, drain and squeeze out excess water and slice thinly and set aside. Wash black fungus, soaked in warm water for 30 mins , take off the core and tear it up into smaller florets and set aside. Wash chicken breast meat and slice meat strip into about ¼ in thick ½ in wide and about 2 ins long and set aside. Get ready the chopped young ginger, chopped onion. Marinate chicken with (A) for ½ hour. Just before putting chicken in the steamer add chicken stock, black fungus, sliced mushroom and dried lily bulb in to plate. Mix well and when the water in the steamer is boiling, steam for about 30 mins or till chicken turns white and cooked.


It has been a long time since Mum made this dish. This dish call for dried lily bulb. Another name is golden needles. Dried lily buds are the unopened flowers of day lilies. The the scientic name is Hemerocallis. Dried lily bulbs have been used in China as both a food and medicine for over 2,000 years. Dried lily buds are yellow-gold in color, with a musky or earthy.
When purchasing lily buds, look for those with pale color. Before using, you may need to cut off about a quarter inch at the bottom to get rid of the woody stem. They must be soaked in warm water for about thirty minutes before use. For better flavor, try tying them in a knot.


4.0 servings


Monday, October 4, 2010 - 8:40am


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