Cherry & Dennis Recipes
Steamed Chicken with Dried Lily Buds and Wood Ear
金針雲耳蒸雞
Recipe overview
Steamed Chicken with Dried Lily Buds and Wood Ear is a practical home-style dish presented in twelve clear steps.
01
Ingredients
Ingredients
- 600 g chicken thigh
- 30 g dried lily buds
- 25 g dried wood ear
- 4 slices ginger
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- 1 stalk spring onion
02
Tools
- knife
- cutting board
- mixing bowl
- measuring spoons
- steamer
- steaming rack
- serving plate
03
Steps
Step 1
Prepare the main ingredient
Cut the chicken thigh into roughly 3 cm pieces and pat dry.
Step 2
Prepare supporting ingredients
Soak, rinse and squeeze dry the lily buds and wood ear; tear the wood ear and shred the ginger.
Step 3
Mix the seasoning
Mix the light soy sauce, oyster sauce, cornstarch and sesame oil into a marinade.
Step 4
Marinate evenly
Coat the chicken with the lily buds, wood ear, ginger and marinade; marinate for exactly 15 minutes.
Step 5
Arrange on a plate
Arrange the chicken in one layer on a heatproof plate and spread the supporting ingredients evenly.
Step 6
Boil the steamer water
Bring the steamer water to a full boil over high heat.
Step 7
Place in the steamer
Place the chicken plate on the rack and cover immediately.
Step 8
Steam until cooked through
Steam over high heat for exactly 18 minutes.
Step 9
Check doneness
Cut the thickest piece; there must be no pink flesh or bloody juices and the centre must reach 74°C.
Step 10
Rest off the heat
Rest off the heat, covered, for exactly 2 minutes.
Step 11
Add the final seasoning
Slice the 1 spring onion and scatter it over the chicken.
Step 12
Serve hot
Serve hot with the steaming juices.
Common mistakes
- Do not skip the doneness check.
Tips
Measure every ingredient before starting.
