Steamed Chicken with Lily Buds

Preparation info
    • Difficulty


Appears in

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.


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


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