Steam sliced chicken breast meat with dried lily buds,mushrooms & black fungus
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Ingredients
3
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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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