Steamed chicken with lily buds

Steamed chicken with lily buds

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Cut a 1.5 kg chicken into pieces. Make a marinade of 1 tablespoon of dry sherry, 1 tablespoon of light soy sauce, 1…teaspoon of cornflour (cornstarch), a 3 cm piece of thinly sliced ginger, 1 teaspoon of salt and 1 teaspoon of sugar. Leave the chicken in the marinade. Meanwhile, soak 30 dried lily buds (from golden day lilies) for 30 minutes, changing the water as the lily buds colour it yellow until the water remains clear. Remove the hard part of the buds at the base of the flowers and tie each into a knot. Fry a chopped onion in a pan with a couple of tablespoons of vegetable oil until translucent and soft, add the soaked lily buds and heat through. Season with salt and some sugar. Place the vegetables on the bottom of a heatproof platter and place the chicken pieces on top. Put the platter in a steamer and steam over high heat for 30 minutes until the chicken is cooked through. When cooked, garnish with sliced spring onion and fresh coriander and serve in the same…platter.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again