Petitchef

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

Main Dish
3 servings
15 min
65 min
Very Easy

Ingredients

Number of serving: 3
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

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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