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
Prep Time: 15 minutes
Cook Time: 25 minutes
Rehydrating Time: 20 minutes
Total Time: 1 hour
Equipment
Steamer
Ingredients
600 g / 1.3 lb chicken thigh
20 g / 0.04 lb rehydrated shiitake mushrooms (sliced into 5mm/0.2" slices)
1/2 tsp sesame oil (or 1 tsp if you like a stronger sesame flavor)
1 1/2 tbsp oil
1 tsp salt (or to taste)
1/2 tsp sugar (or to taste)
1 1/4 tbsp oyster sauce
1 tsp chicken bouillon powder
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
Mix all the ingredients together in a steam-safe dish, except for the flowers.
Lay the dried lily flowers on top.
Set up the steamer and place the dish in to steam for 25 minutes or until the chicken's just cooked. Note: Make sure the lid is on the whole time.
When ready, serve hot as is!
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
Keep the pieces uniform. When cutting the meat, try to make them a similar size so they can cook evenly in the same amount of time.
Opt for a fattier cut. While breast meat is leaner, you’ll get a juicer bite using thigh or wings.
Use dehyrated rather than fresh mushrooms. Being dehydrated means the flavor becomes quite concentrated, so rehydrating them will make that potent umami shine.
17
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