Authentic Asian Sauces
Steamed Chicken with Black fungus and Dried lily flowers
What You Will Need
Ingredients
- 350 g Chicken legs [cut into pieces]
- 10 g Dried lily flowers/golden needles
- 5 g Black fungus [soaked and cut into pieces]
- 1 tbsp Soaked medlar seeds
- 2 Green onions [sectioned]
- 1 slice Ginger [shredded]
Marinade
- 3 tbsp Lee Kee Kum Premium Oyster Sauce
- 2 tsp Corn starch
- 1 tbsp Shao Hsing wine
Made with
Lee Kum Kee products
How to make it
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Soak dried lily flowers in water until tender. Trim off hard ends. Drain.
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Mix all the ingredients with marinade for 10 minutes.
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Steam over high heat for about 20 minutes or until done.
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Tips: By using oyster sauce for marinade, the umami taste mix with the meat juice and sealed. Make the steamed dishes juicy and smooth.