Skip to main content

Steamed Chicken with Cordycep Flowers

 


This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as  虫草花  is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here'.




Steamed Chicken with Cordycep Flowers

Ingredients

  • 450 gm chicken, cut into bite sizes
  • 8 gm Cordycep flowers
  • 3 thin slices of ginger, cut into strips
  • 10 red dates, deseeded
  • 15 wolfberries (to sprinkle after chicken is cooked)
  • 1.1/2 Tbsp Shaoxing wine
  • 1.1/2 Tbsp sesame oil
  • 1.1/2 Tbsp light soya sauce
  • 1.1/2 Tbsp cornflour
  • 1/2 Tbsp oyster sauce
  • 2 Tbsp water
Method
  1. Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight.
  2. Wash and rinse the cordycep flowers and red dates.
  3. Mix into the marinated chicken, add in water and steam chicken on hight heat for about 20 minutes or till chicken is tender and cooked.
  4. Sprinkle on the wolfberries.  Fine tune to taste.
  5. Serve with white rice.


Comments

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Airfried whole leg of chicken ~ 空氣炸全雞腿

  The Air Fryer does a great job of cooking chicken with a crispy top and juicy tender meat.  They take only minutes to prepare and are very versatile.  If you want to take them to the next level, marinate and keep them in a ziplock bag, pop them into the fridge overnight.  I like the golden crisped exterior and you can switch up the spices to change the flavours, whether you want them to be slightly spicy or sweetish with a bit of honey.  Serve this with some salad and dinner is done!. Airfried whole leg of chicken  ~  空氣炸全雞腿 Ingredients 2 whole leg of chicken about 600 gm 2 tsp oil 1.5 tsp salt 2 tsp pepper 2 tsp garlic powder 2 tsp smoke paprika 2 tsp chicken seasoning (McCormick) 2 tsp brown sugar Method Wash and pat dry the chicken. Rub some oil on the chicken.  Meanwhile, mix all the seasonings in a bowl. Rub the seasoning into the chicken.  Transfer the seasoned chicken into a ziplock bag and refridgerate overnight. Let the chicken sit...

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...