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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


  • 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
  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.


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