Steamed chicken with wood ear mushrooms, shiitake and daylily bulbs is a classic homestyle Chinese dish that is quick, simple and flavorful. I usually prepare everything the night before or earlier in the day. I combine all the ingredients in a heatproof dish, cover and refrigerate. When I’m ready to cook, place it in a steamer (or set Instant pot to steam mode), set the timer and lunch or dinner is ready in 20 minutes or less.
A little note: Squash blossoms are great substitute for day lilies. This dish is versatile and will still taste great if I happened to leave an ingredient or two out. That has happened more often than not.
STEAMED CHICKEN WITH WOOD EAR MUSHROOM, SHIITAKE + DAYLILIES
Ingredients
2 tbsp dried wood ear mushrooms
A handful of dried daylily bubs (rehydrated with stamen and pistil removed)
5-6 dried shiitake mushrooms(rehydrated and sliced)
2 slices of ginger, cut into fine matchsticks
1 lb skinless, boneless chicken breasts or thighs, cut into bitesize
1 tsp rice wine
1 tsp oyster sauce
2 tsp soy sauce
1/2 tsp sugar
1/4 tsp salt
1 tsp sesame oil
1 tsp cornstarch
METHOD
In separate containers, rinse and soak wood ear, shiitake and daylily bubs in hot water for 30-45 minutes.
Rinse again and drain wood ear, shiitake and daylily bubs. Cut off any hard parts from the wood ear mushroom. Remove the hard ends of the daylily bubs. Squeeze excess water from shiitake, discard the stalks and slice each cap into strips.
Combine all ingredients in a heatproof dish. Cover and chill at least 20-30 minutes.
Steam for 15-20 minutes over high heat. Garnish with cilantro or scallions and serve.
Add title
Steamed chicken with wood ear mushrooms, shiitake and daylily bulbs is a classic homestyle Chinese dish that is quick, simple and flavorful. I usually prepare everything the night before or earlier in the day. I combine all the ingredients in a heatproof dish, cover and refrigerate. When I’m ready to cook, place it in a steamer (or set Instant pot to steam mode), set the timer and lunch or dinner is ready in 20 minutes or less.
A little note: Squash blossoms are great substitute for day lilies. This dish is versatile and will still taste great if I happened to leave an ingredient or two out. That has happened more often than not.
STEAMED CHICKEN WITH WOOD EAR MUSHROOM, SHIITAKE + DAYLILIES
Ingredients
2 tbsp dried wood ear mushrooms
A handful of dried daylily bubs (rehydrated with stamen and pistil removed)
5-6 dried shiitake mushrooms(rehydrated and sliced)
2 slices of ginger, cut into fine matchsticks
1 lb skinless, boneless chicken breasts or thighs, cut into bitesize
1 tsp rice wine
1 tsp oyster sauce
2 tsp soy sauce
1/2 tsp sugar
1/4 tsp salt
1 tsp sesame oil
1 tsp cornstarch
METHOD
In separate containers, rinse and soak wood ear, shiitake and daylily bubs in hot water for 30-45 minutes.
Rinse again and drain wood ear, shiitake and daylily bubs. Cut off any hard parts from the wood ear mushroom. Remove the hard ends of the daylily bubs. Squeeze excess water from shiitake, discard the stalks and slice each cap into strips.
Combine all ingredients in a heatproof dish. Cover and chill at least 20-30 minutes.
Steam for 15-20 minutes over high heat. Garnish with cilantro or scallions and serve.
Leave a Reply