Petitchef

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

Main Dish
3 servings
15 min
1 h 5 m
Very Easy

Ingredients

3

Preparation

  • 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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