Preparation time: 25 minutes
Servings: 4
This healthy recipe is quick and easy to make, which is perfect for busy weekdays! Dried lily flowers are used to enhance the taste of the dish, giving it a delicate, musky and earthy flavour.
INGREDIENTS
- 900g chicken thighs
- 60g dried lily flowers
- 15g dried black fungus
- 15g dried shiitake mushrooms
- 15 dried red dates
- 2 cm thick ginger
Marinade mix:
- 1 Tbsp rice cooking wine
- 1 Tbsp oyster sauce
- 1 Tbsp light soy sauce
- 1 tsp sesame oil
- ¼ tsp salt
- ½ tsp white pepper
- 1½ Tbsp potato starch
PREPARATION
Separately put the dried lily flowers, shiitake mushrooms, black fungus and red dates in a bowl. Add warm water and soak for about 30 minutes. Once they feel soft and are swollen, drain the water. Squeeze out excess moisture and put it aside. You can remove the hard parts of the lily flowers and fungus. Slice the ginger into thin strips.
Wash the chicken thighs and dry it with a paper towel. Slice them into equal rough chunks. Put the chicken in a large bowl and marinade it with the marinade mix. Then add the lily flowers, shiitake mushrooms, black fungus, red dates and ginger. Stir well. Put it aside for about 30 minutes.
Put the food on a deep, round plate that fits in a steamer. Steam the chicken plate for 16-18 minutes.