Steamed Chicken with Lily Buds

Name: Steamed Chicken with Lily Buds
Cuisine: China
Ingredients: 15 g (½ oz) dried lily buds, soaked in warm water for 30 minutes; 1 teaspoon shaoxing; 1 teaspoon peanut oil; a pinch of Sichuan pepper; 6 dried shiitake mushrooms, soaked in warm water for 30 minutes, stalks removed, cut in half on the diagonal through the middle; ½ knob of ginger, peeled and finely sliced; 1 teaspoon soy sauce; 2 teaspoons oyster sauce; 350 g (12 oz) free-range or organic chicken thigh fillets, skin on, cut into bite-sized pieces

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

What could be easier than this great self-saucing dish? You’ll find that these sorts of dishes cook themselves and leave you free to get on and make a stir-fry, so that every novice Asian cook can put together a simple and delicious shared table.

Ingredients

350 g (12 oz) free-range or organic chicken thigh fillets, skin on, cut into bite-sized pieces
15

Method

Remove the hard stems from the lily buds and tie each one into a knot.

Mix together the chicken and the seasoning ingredients in a bowl and marinate for 20 minutes. Add the lily buds and mushrooms and mix well. Place in a heatproof bowl and put the bowl in a bamboo steamer. Steam over high heat for about 25 minutes, or until cooked. Remove the bowl from the steamer, spo