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Steamed Chicken with Black fungus and Dried lily flowers

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    20 mins

Less Than 30 mins Chicken Dinner Lunch Chinese Food

What You Will Need

Ingredients

  • Chicken legs 350 g [cut into pieces]
  • Dried lily flowers/golden needles 10 g
  • Black fungus 5 g [soaked and cut into pieces]
  • Soaked medlar seeds 1 tbsp
  • Green onions 2 pcs [sectioned]
  • Ginger 1 slice[shredded]

Marinade

  • Lee Kee Kum Premium Oyster Sauce 3 tbsp
  • Corn starch 2 tsp
  • Shao Hsing wine 1 tbsp

Made with
Lee Kum Kee products

Premium Oyster Sauce 510g

Oyster Sauce

Premium Oyster Sauce

How to make it

  1. Soak dried lily flowers in water until tender. Trim off hard ends. Drain.
  2. Mix all the ingredients with marinade for 10 minutes.
  3. Steam over high heat for about 20 minutes or until done.
  4. Tips: By using oyster sauce for marinade, the umami taste mix with the meat juice and sealed. Make the steamed dishes juicy and smooth.

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