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Steamed Chicken with Wood Ears and Dried Lily Buds

Dried wood ears will become 5 to 6 times bigger in size after being dehydrated. You might like to debone the chicken before cooking. As for Chinese traditional cooking, we like steamed chicken with bones.

Ingredients：
  • 580 gm free-range chicken
  • 15 gm dried lily buds
  • 10 gm cloud ears
  • 10 dried, pitted red dates
  • 1 to 2 shiitake mushrooms
  • shredded ginger, to taste
  • diced spring onion, for garnish
Seasonings：
  • 3 tsp light soy sauce
  • ½ tsp dark soy sauce
  • 1 Tbsp oyster sauce
  • 1 tsp shaoxing wine
  • 1 tsp cornflour/corn starch
  • 1 tsp sugar
  • 1/4 tsp salt
  • while pepper, to taste
  • sesame oil, to taste
Method：
  1. Rinse the chicken and wipe dry with paper towels. Cut into smaller pieces. Mix well with the seasonings, cover and let it rest for about 20 minutes.
  2. Soak the dried lily buds, cloud ears, dried red dates and mushrooms separately until softened. Blanch the lily buds and cloud ears in boiling water for about 2 minutes. Drain well. Remove any dirts of the cloud ears and trim into smaller pieces. Cut mushrooms into strips. Mix with the marinated chicken and add the ginger.
  3. Steam the chicken in a wok over high heat with a lid on, for about 20 minutes, or until cooked through. If no blood in the chicken, it’s done. Garnish with spring onion. Serve immediately.

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