Steam sliced chicken breast meat with dried lily buds,mushrooms & black fungus

Name: Steam sliced chicken breast meat with dried lily buds,mushrooms & black fungus
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 3
Cuisine: En
Ingredients: 300 g chicken breast meat; 75 g dried lily buds; 3 big piece of dried shitake mushroom; 10 g black fungus; ½ cup chicken stock or ½ cup water with ½ chicken bullion; (A); 1 teaspoon chopped garlic; 1 tablespoon chopped young ginger; 2 tablespoons white wine or Chinese; 2 tablespoons sesame oil; 1 tablespoon oysters sauce; ½ ground white pepper; 1 teaspoon sugar; 2 teaspoons corn starch

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Main Dish

Very Easy

1 h 20 m

Preparation

Preparation15 min

Cook time1 h 5 m

Wash dried lily bulbs and soaked in warm water for 30 minutes.
Drain and squeeze out excess water and tie a note for each bud set aside.
Wash and soak dried shitake mushroom, drain and squeeze out excess water and slice thinly and set aside.
Wash black fungus, soaked in warm water for 30 minutes , take off the core and tear it up into smaller florets and set aside.
Wash chicken breast meat and slice meat strip into about ¼ in thick ½ in wide and about 2 ins long and set aside.
Get ready the chopped young ginger, chopped onion. Marinate chicken with (A) for ½ hour.
Just before putting chicken in the steamer add chicken stock, black fungus, sliced mushroom and dried lily buds in to plate.
Mix well and when the water in the steamer is boiling, steam for about 30 minutes or till chicken turns white and cooked.

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