Braised chicken cooked with wood ear fungus（黑木耳） and tiger lily buds (金针菜）, one of my mum's dishes she cooked it whenever we reminded her. Well, once we saw a pack of tiger lily buds hanging on the shelves, we'll remember to remind mum. Today I cooked with a little twist, added shredded dried cuttle fish. Before I forget, I used thick wood ear fungus.
Ingredients (3-4 persons):
300gm Chicken, chopped
50gm Dried Tiger Lily Buds
20gm Dried Wood Ear Fungus (approx. too light to weigh)
20gm Dried Shredded Cuttle Fish
3-4 cm Ginger, thinly sliced
3 cloves Garlic, chopped
1 tbsp Dark Soy Sauce
1/2 tbsp Oyster Sauce
1/2 tbsp Oil
2 cup Water
Salt to taste
Spring onion for garnish
- Soak fungus and lily in the hot water for at least 30 minutes. Fungus: remove the wooden end and cut into 1" squares. Lily: Remove the hard end (stem) and tie a knot to enhance texture. Squeeze out extra water.
- Heat oil in a wok on low heat. Saute ginger and garlic until the aroma is released.
- Add in chicken and cook until all surfaces are cooked.
- Add in fungus, mushroom and dried cuttle fish. Stir to mix.
- Add in soy sauce and oyster sauce, stir until the liquid is reduced.
- Add water and cover until simmer. Add salt to taste.
- Let it simmer on low heat for 10-15 minutes.
- Serve with steamed rice.