Cantonese style steam chicken – Wokdiaries
Delight in tender Cantonese-style steam chicken with lily buds, black fungus, and mushrooms. Perfect for special occasions or a flavorful weeknight meal. Enjoy!
Ingredients
- 2 large chicken thighs
- 0.5 cup gingko nuts, deshelled and peeled
- 2 pieces black fungus
- 4 pieces dried shitake mushrooms
- 2 tbsp corn starch
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp Hua Tiao cooking wine
- 1 tbsp sesame oil
- 0.5 cup chicken stock or water
- 1 dash white pepper
- 10 stalks lilybuds
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