Chicken with Wood Ear Mushrooms and Dried Lily Flowers is one of the most popular dishes in Chinese cuisine but might not be as well known in the West. It is a tasty and hearty meal that incorporates lots of our great products – all of which are full of vitamins, amino acids and healing properties.
There are lots of different ways to make this dish, depending on preference and family tradition. This is our take on the recipe which you can adapt and share!
Serves: 2
SEASONING:
- 3 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornflour
- 1 tsp sugar
- A pinch of salt and pepper
- 1 tbsp sesame oil
INGREDIENTS
- 500g free-range chicken
- 15g dried lily flowers
- 10g wood ears
- 10 pitted jujube dates
- 2 shiitake mushrooms
- shredded ginger - to taste
- spring onions - for garnish
METHOD
- Ensure the chicken is clean and cut into smaller pieces. Mix well with the seasonings, cover and let it rest for around 20 minutes.
- Soak the lily flowers, dates and mushrooms separately until softened. Blanch the lily buds and wood ears in boiling water for 2 minutes then drain well. Remove any dirt and cut all ingredients into smaller pieces. Mix with the marinating chicken and add the ginger.
- Steam the chicken in a wok over a high heat with a lid on for about 20 minutes, or until cooked through. Garnish with spring onion and enjoy!