This healthy recipe is quick and easy to make, which is perfect for busy weekdays! Dried lily flowers are used to enhance the taste of the dish, giving it a delicate flavour.
- 1/4 cup broccoli
- 1/3 cup dried lily flowers
- 1 pound boneless chicken thighs
- ¼ cup water
- 1 tablespoon vegetable oil
- ¼ teaspoon sesame oil
- 1 tablespoon oyster sauce
- ¼ teaspoon sugar
- 3/4 teaspoon salt
- ¼ teaspoon freshly ground white pepper
- 1/2 teaspoon ginger (grated)
- 1 scallion
- 1 tablespoon cornstarch
- Take the dried lily flowers and rinse them all separately under running water to make sure any dirt or dust particles are rinsed away. After cleaning, cut off the tough bottom portion of the lily flowers.
- Transfer the lily flowers to a bowl filled with water, and soak for one to two hours. After, Be sure to squeeze the lily flowers dry.
- Place the chicken, broccoli, lily flowers, water, vegetable oil, sesame oil, oyster sauce, sugar, salt, white pepper, grated ginger, and the white portions of the scallions into a bowl. Mix until most of the liquid is absorbed into the chicken. Set the green portions of the scallions aside. Cover the chicken and marinate for a minimum of 2 hours, or in the refrigerator overnight.
- When you’re ready to cook the dish, let the chicken mixture come up to room temperature, and add the cornstarch until it is uniformly incorporated. At this point, all of the liquid should be absorbed into the chicken, and there should be little or no standing liquid.
- Transfer the mixture to a deep plate or pie dish, and sprinkle half of the green portion of the scallions over the top. Steam over medium high heat for 10 minutes. Shut off the heat, and leave the chicken in the steamer for another 2 minutes.
- Sprinkle the rest of the scallions over the top, and serve with rice!
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