Monday, December 28, 2009

Steamed Chicken With Lily Buds

Here's another simple dish for this festive season. Nothing fancy or tradition... just a nice simple dish to go with rice or porridge. After all those baked and deep fried food for the past few days... nice to have some light flavour meat.

These are the lily buds after soaked. And remember to remove the woody bit at the bottom of the bud before cooking.

Ingredients :

1 whole boneless large chicken breast (sliced)
50gm dried lily bud (soaked)
handful of shredded ginger

Seasoning :
*
2 tbsp vegetarian oyster sauce
1/2 tbsp light soy sauce
a pinch of salt & pepper
2 tspn cornstarch
2 tbsp 'shao xing' wine/ rice wine
2 tbsp sesame oil
*
Method :

- make a knot(to prevent from breaking up) to all the soaked lily buds and set aside.
- marinade chicken meat with all the seasoning ingredients and set aside for an hour.
- combine lily buds with marinated chicken meat.
- place the meat to a baking tray/plate and spread the shredded ginger on top.

- then steam for about 20-30 mins over high heat or untill cooked.
- and serve hot.

28 comments:

Chow and Chatter said...

looks great no lilly buds around here well I dont think so will look!

Katy ~ said...

Intriguing recipe (we don't have lily buds here available for eating) but this does look light and good!

Bob said...

I've never seen lily buds before, I wonder if I can find them around here. It sounds great!

Claudia said...

Lily buds in a Minnesota winter are not possible. Wondering what would be a fun substitue - even thought it won't be the same - because it sounds delectable.

Heavenly Housewife said...

You have access to such lovely ingredients where you live. I wonder what a lilly bud must taste like :)

shahana said...

wow!! healthy chicken

Blackswan said...

Thks for the healthy dish! My mum used to cook lilu bud when I was young but it has been a long time.... Sorry for dropping by late. Just saw your call for vote & went over to Gourmet Girl, but voting was closed :<

Cheah said...

This is a delicious dish to go with rice, totally agree with you, after all the good food we had, this is just fine.

Elra said...

Oh, I never cook with lily buds, sounds pretty delicious!

penny aka jeroxie said...

Hmm.. I guess I would have eaten lily buds but I can't recall!
This dish looks delicious and I guess I need to try and find this when I visit home again.

My Little Space said...

Hi ladies,

I'm sure you can get this lily buds at any Asian food stores. This is quite a popular cooking ingredients among the Chinese. However, wish you luck! Just in case, you can't find it... use sliced shiitake mushroom instead.
Have a nice day!

Cheers, Kristy

Sook said...

What an interesting recipe! It looks great!

MaryMoh said...

Another lovely dish from you. I love it. My mom used to cook this for us when we were back home. I loved helping her tie the lily buds into a knot. But sadly I can't get it here. I think I'll just wait for you to cook for me :P

reanaclaire said...

hey, lily buds.. kam chan is it? hahaa..so long i didnt take them already.. yes, my mum used to steam chicken with that and the black fungus.. (wan yee)

Jeannie said...

I like eating lily buds too. I like to cook it with glass noodles and clouds ears (black fungus)and chinese mushroom with nam yee (fermented beancurd)and err.. what do you call fuchok in english? lol!

Peanutts said...

First time I am seeing this :) have seen a lot of new things around here but never lily buds

alwayswinner786 said...

Cooking with lily buds is very new to me but I will try to find out and definitely make this simple yet delicious recipe.

Aux délices des gourmets said...

an original recipe that I know I am taking notes
happy new year

Velva said...

Hmmm. Lily buds...I can't say that I have ever seen thsi ingredient. Curious, is the texture more like a bean sprout or a pasta noodle?
Your recipe is a very nice alternative to all the heavy meals that we have been enjoying here in the U.S. since Thanksgiving and will continue to at least through New Year. I am so stuffed.

Happy New Year to you!

Donna-FFW said...

Sounds like a lovely dish, intrigued by the flavor of the lily buds.

Christine said...

I also love steamed chicken with lily buds. Sometimes I add dried black fungus too. Yumm....

cherry potato said...

这道菜我也时常煮,我还会加点木耳丝.

Elin said...

Hi Kristy..Happy New Year to you and family. I love this steamed chicken with lily buds. Delicious!
Have a blessed and happy new year. Looking forward to all your coming posts and all those yummilicious bakes of yours! :))

Barbara said...

Love the photo of knotted lily buds, Kristy. I have never seen them before and don't think I can get them around here.
What do they taste like?
Once again, such fun to read about something I am unfamiliar with.
Happy New Year to you and yours!

Anncoo said...

Hello Kristy,
Happy New year and wishing you & your family all the best for the coming year.

Sweet and Savory said...

Lilly buds are the mystery ingredient. Where does one get them?

Shirley said...

I had no clue what lily buds are till I saw your recipe!

Joy said...

OMG I LOOOOVE lily buds -- my mom would always make it for me when I was a kid. Thanks for sharing this recipe, it really brings me back home :)

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