Steamed Chicken with Black fungus and Dried lily flowers
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
How to make it
Soak dried lily flowers in water until tender. Trim off hard ends. Drain.
Mix all the ingredients with marinade for 10 minutes.
Steam over high heat for about 20 minutes or until done.
Tips: By using oyster sauce for marinade, the umami taste mix with the meat juice and sealed. Make the steamed dishes juicy and smooth.
