Ayam Kukus dengan Jamur & Bunga Lily Kering

Instructions

1. Take the wood ear mushrooms, dried lily flowers, and shiitake mushrooms, and rinse them all separately under running water to remove any dirt. Trim the mushroom stems as well, which can be tough.
2. Transfer the wood ears, lily flowers, and mushrooms to three separate bowls. Cover with hot water, and soak for 2 hours. Use a plate to cover and press each of the dried ingredients down to ensure they are fully rehydrated.
3. Roughly chop the wood ears. Squeeze some of the excess water from the mushrooms, and slice into quarter-inch thick slices. Squeeze the lily flowers dry, and trim away with tough bottom portion.
4. Place the chicken, wood ears, mushrooms, lily flowers, water, vegetable oil, sesame oil, rice wine (if using), oyster sauce, sugar, salt, white pepper, grated ginger, and the white portions of the scallions into a bowl. Mix until the chicken absorbs most of the liquid. Set the green portions of the scallions aside. Cover the chicken and marinate on the counter for a minimum of 2 hours, or in the refrigerator overnight.
5. When you’re ready to cook the dish, let the chicken mixture come up to room temperature (1-2 hours), and add the cornstarch until it is uniformly incorporated. All the liquid should be absorbed into the chicken. There should be little or no standing liquid.
6. Transfer the mixture to a deep plate or pie dish so it is in 1 layer, and sprinkle half of the green portion of the scallions over the top. Place in a covered pre-heated steamer with boiling water, and steam over medium-high heat for 10 minutes. Shut off the heat, and leave the chicken in the steamer (covered) for another 2 minutes.
7. Carefully uncover the chicken, taking care not to drip any condensation onto the dish. Sprinkle the rest of the scallions over the top, and serve with rice!