Cordyceps Flower Steamed Chicken

虫草花蒸鸡

Cordyceps Flower Steamed Chicken — Home-styleGuangdong home cooking.

Ingredients

• boneless chicken thigh
• dried cordyceps flowers
• fresh ginger
• light soy sauce
• Shaoxing wine

Instructions

1. Soak dried cordyceps flowers in 100 ml warm water for 20 minutes until plump and golden. Reserve soaking liquid. (Flowers are soft, slightly translucent, and release a mild earthy aroma)
2. Pat chicken pieces dry. In a bowl, combine chicken, minced ginger, light soy sauce, Shaoxing wine, and 1 tsp of the reserved cordyceps soaking liquid. Mix gently—do not overwork. (Chicken is evenly coated with glossy, amber-tinted marinade)
3. Drain soaked cordyceps flowers, squeeze gently to remove excess water, then scatter over marinated chicken in a heatproof dish (e.g., ceramic or glass). Pour remaining soaking liquid evenly over top. (Golden flowers nestle between pinkish chicken cubes; liquid covers ~1/3 of height)
4. Place dish in a wok or pot fitted with a steamer rack. Bring water to a vigorous boil, then reduce heat to medium-high. Cover tightly and steam for 18–20 minutes. (Steam rises steadily from lid seam; dish surface shows gentle bubbling)
5. Turn off heat. Let stand, covered, for 3 minutes before serving. Garnish with thinly sliced scallion greens. (Surface glistens with light sheen; steam lifts slowly as lid is removed)