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.
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