Saturday, October 10, 2020



Steamed chicken with mushrooms and dried lilies is one among the foremost memorable dishes my mother made for us once I was a child . This Steamed Chicken and Cantonese Mushroom is that the ultimate homey dish of sentimental and opulent chicken, mushrooms, and lilies.


▢ 1/4 cup dried wood ear mushrooms

▢ 1/3 cup of dried lilies

▢10 medium dry shiitake mushrooms

1 pound boneless chicken thighs

¼ cup of water

▢1 tablespoon of oil

▢¼ teaspoon vegetable oil

▢1 teaspoon rice wine (optional)

▢1 tablespoon oyster sauce

▢¼ teaspoon of sugar

▢3 / 4 teaspoon salt

▢¼ teaspoon freshly ground white pepper

▢ 1/2 teaspoon ginger (grated)

▢1 scallion (chopped, white and green divided)

▢1 tablespoon cornstarch


1.Take wood ear mushrooms, dried lilies, and shiitake mushrooms, and rinse all of them separately under running water to form sure any dirt or dust particles are rinsed off. After cleaning, stop the tough bottoms of the lily flowers. Also cut the stems of the mushrooms, which can speed up the soaking process.

2.Transfer the wooden ears, lilies and mushrooms to 3 separate bowls of water and soak for one to 2 hours. Use a plate to hide and press each dry ingredient to form sure they're completely hydrated.

After reconstituting, roughly cut the wooden ear. Squeeze the remaining water from the mushrooms and cut each into quarter-inch thick slices. confirm to squeeze the lilies too.

3.Add chicken, wood ears, mushrooms, lilies, water, oil , vegetable oil , rice wine (if used), oyster sauce, sugar, salt, white pepper, grated ginger, and chives during a bowl. Stir until most of the liquid is absorbed into the chicken. Save the green a part of the chives. Cover the chicken and soak for a minimum of 2 hours or within the refrigerator overnight.

4.When you are able to cook the dish, allow the chicken mixture to return to temperature and add the cornstarch until combined. At this stage, all of the liquid should be absorbed into the chicken and there should be little or no liquid remaining.

5.Transfer the mixture to a deep dish or pie plate and sprinkle the green half the scallion on top. 6.Place during a covered steamer and steam over medium-high heat for 10 minutes. close up the warmth and let the chicken within the steamer for an additional 2 minutes.

7.Remove the lid of the steamer carefully, being careful to not spill water from the lid onto the pan. Sprinkle the remaining green onions on top and serve with rice!