This is a recipe adapted from Christine's Recipe's using dried lily buds. Dried lily buds are also known as golden needles (金针) and are usually used in stir-fries or soups. It is the woody and slightly tangy thingy you find in hot and sour soup. The flavour is quite distinctive, earthy and tangy. It is usually tied into a knot to prevent it from breaking apart, preserve flavour and also for the added "crunchy" texture. Like dried mushrooms and black fungus, you will have to soak them in water to soften and rehydrate them before use.
Steamed Chicken with Dried Lily Buds and Black Fungus 金针云耳蒸鸡Printable recipe
Prep time: 15 mins
Marinate time: 1 hr
Cook time: 20 mins
Yield: serves 3-4
- 1/2 chicken (about 670 g)
- 15 g black fungus
- 20 g dried lily buds/golden needle
- 1 tbs oyster sauce
- 1 tbs light soy sauce
- 1/2 tsp sugar
- 1 tbs Shaoxing wine
- 1 tsp sesame oil
- 10 g ginger - grated
- A pinch of salt
- Mix chicken and marinade ingredients in a steaming bowl. Cover and leave to marinade for at least 1 hr.
- Soak black fungus and dried lily buds separately in room temperature water for about 30 mins or until softened. Drain and squeeze dry.
- Cut the black fungus into small pieces.
- As for dried lily buds, cut off any hard ends and tie a knot in the middle.
- Mix together black fungus, lily buds and chicken.
- Steam on medium low heat for about 20 mins or until chicken is cooked.