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.
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, spoon the chicken onto a plate, pour any juices over the top and give it a pinch of Sichuan pepper.
This seasoning helps to lift the natural flavour of anything. You could substitute fish fillets for the chicken, or use other seafood and it would be just as beautiful.
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