Chicken with mushrooms and day lilies is one of my favorite homestyle Cantonese dish. What I love most about this dish is I can prepare everything the day before. I just pop it in the microwave for a total 7 minutes and dinner is done! I save time setting up the pot and steamer and washing it afterwards too. The only drawback I can think for using this method of cooking is it doesn’t get as saucy as when steamed over stove top but adding 4 tbsp of water fixes that!
Chicken with Day Lilies, Shiitake and Woodear Mushrooms
Ingredients
- 2 tbsp Woodear Mushrooms
- 20-30 Day Lily Buds
- 5 Shiitake Mushrooms
- 1 lb Chicken Breast
- ½ tsp Sugar
- 1 tsp Cornstarch
- 1/4 tsp Salt
- 2 tsp Soy Sauce
- 1 tsp Oyster Sauce
- 1 tsp Rice Wine
- 4 tbsp Water
Instructions
- In separate bowls, rehydrate the woodears, lily buds, and shiitake for 30 to 45 minutes. Rinse and drain the woodears, lily buds, and shiitake. For woodear mushrooms, remove any hard parts and break into bite size if mushrooms are large. For daylily, remove stigma and anthers, the hard ends and tie into a knot. Squeeze excess water from shiitake mushrooms and discard the hard stems. Slice the caps into ¼/-inch.
- Slice chicken into bite size. In a microwave safe dish with lid, season chicken with sugar, cornstarch, salt, soy sauce, oyster sauce and wine. Toss in daylilies, woodears and shiitake mushrooms. Add water and mix well.
- Cover (with vent open) and cook in the microwave for 5 minutes. Remove from microwave, give everything another good mix. Return to the microwave to cook for another 2 minutes or until chicken is thoroughly cooked. Garnish with cilantro or scallions. Serve hot with rice.
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