Braised Cantonese chicken with mushrooms and lily flowers

My Mum makes this dish regularly and it's a family favourite. She usually breaks down a whole chicken for this dish, but in this version I use chicken wings. It's absolutely perfect served over jasmine rice. A bowl of comfort. I want to warn you, all the measurements in this recipe are approximations, we don't follow recipes in my house, but try and adjust to your taste!

Braised Cantonese chicken with mushrooms and lily flowers Credit: Kitti Gould

• serves

  4

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 8 whole dried shiitake mushrooms
• 20 g dried wood ear mushrooms
• 20 g dried lily flowers
• 600 g chicken wingettes
• 2 tsp sugar
• salt and black pepper
• 2½ tsp rice wine
• 3 tsp soy sauce
• ½ tsp cornflour
• 1 tsp neutral oil
• 3 cm piece ginger, julienned
• ½ cup (125 ml) chicken stock
• 1 tsp oyster sauce
• ½ tsp sesame oil
• steamed jasmine rice, to serve
• 2 spring onions, sliced, to serve

Cornflour slurry

• ½ tsp cornflour
• 1 tbsp water

Soaking time: 2-3 hours

Marinating time: 15 minutes

Instructions

1. In separate bowls, rehydrate the shitake mushrooms, wood ear and lily flowers in water for 2-3 hours, or until softened.
2. Meanwhile, in a large bowl, combine the chicken wings, sugar, a pinch of salt, ¼ tsp pepper, rice wine, soy sauce, cornflour and neutral oil. Marinate for 15 minutes.
3. Drain the rehydrated mushrooms and lily flowers. Slice the shitake mushrooms. Discard the soaking water.
4. Heat the oil in a large frying pan and add the ginger and chicken and stir fry until lightly golden. Add the chicken stock and oyster sauce, cover and cook for 10 minutes.
5. Add the shitake mushroom, wood ear and lily flowers and sesame oil. Cook with the lid on for a further 8 minutes.
6. Add the cornflour slurry, stir until thickened. Garnish with spring onions. Serve with steamed rice.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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