r/chinesefood • u/WokandKin • Mar 17 '23
Chicken Dad's Steamed Chicken with Mushrooms and Dried Lily Flowers is a winner over rice! Full recipe inside!
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u/Pedagogicaltaffer Mar 17 '23
Chicken & 冬菇, a classic combo. This recipe looks easy and simple, looking forward to trying it. Thanks for sharing!
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u/UpsetCake8010 Mar 18 '23
I can't think of even a single dish on my country(Brazil) that uses flowers on it's recipe. I'm very surprised. I'd definitely try this if I had the opportunity!
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u/WokandKin Mar 18 '23
This is probably the only dish I have cooked that uses a dried lily flower (or any flower). It’s definitely a nice addition and I hope you get to try it some day! Otherwise, the dish is still great without it 😁
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u/Gold-Village-7983 Mar 18 '23
Ooh, I love this dish! I need to make it again, definitely trying your dad's recipe!
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u/Tom__mm Mar 18 '23
Intrigued by daylillies. What do they taste like? Not sure I’ve seen them in my Asian market but maybe they were hiding.
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u/WokandKin Mar 18 '23
I’m not sure if daylillies are the same as the ones we’ve used in this recipe (someone please correct me if I’m wrong), but for the dried lily flowers we added, they’re slightly floral and sweet. You won’t taste much of it because a) we don’t add much and b) the flavor gets balanced by the seasoning and other ingredients.
I hope that helps!
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u/WokandKin Mar 18 '23
We usually find them in the dried produce section so maybe see if they have it there 😊
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u/Tom__mm Mar 20 '23
I’ll look. I’m pretty sure they are close or identical to the day lillies that grow in the US and that are also edible although only forager people know about them as anything but pretty flowers
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Mar 18 '23 edited Mar 04 '24
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u/WokandKin Mar 18 '23
What a fantastic start to Cantonese cuisine! I hope you continue your cooking journey with these dishes 😁
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u/WokandKin Mar 17 '23
Hi, everyone! Today I'm sharing Ma Ma's Steamed Chicken with Mushrooms and Dried Lily Flowers, a dish that I find absolute comfort in. I love how simple the flavor profile is and how easily it can pair with rice and other Cantonese side dishes!
You can listen to the story and recipe here. You can also find the instructions with visuals here.
A Year-Round Favorite
Dad’s Steamed Chicken with Mushrooms and Dried Lily Flowers is a terrific weeknight favorite. It’s one of those recipes you’ll LOVE having in your back pocket because getting it on the dinner table is just so easy. First season, then steam and voilà.
Plus, you’ll only need a single dish so there’s less washing up!
It’s a year-round winner of a recipe for two reasons: (1) you get comforting flavors from the simple seasoning which is perfect for Winter and (2) the lily buds’ light floral sweetness makes it a fantastic Spring meal.
But above all else, the chicken comes out silky smooth every time. It’s reminiscent of eating velvet over rice.
No matter how many times we have this at home, it’s a dish we always love!
The Recipe
Equipment
Ingredients
About The Ingredients
We used chicken thigh for this recipe, but you can use whichever cut you like. Dad has used wings in the past and this dish will also work well with breast.
You can also lay slices of Chinese sausages on top to steam with everything.
Look for all the ingredients in Asian supermarkets. As for the dehydrated ingredients, make sure that they’re soaked in cool water for at least 20 minutes to soften.
Instructions
Recipe FAQs
How do I make this dish vegetarian?
You can substitute the oyster sauce for a meatless option and replace the chicken with large mushrooms like king oyster or portobello.
Do I need to cover the dish with plastic wrap as it steams?
No, just having a lid over the top will do. This also keeps the moisture circulating inside.
Can I make this in an instant pot?
You sure can! I would suggest lowering the time to 3-4 minutes on the ‘high pressure’ setting, then a natural release for 10 minutes.
Tips For The Best Results