Comments on: Steamed Chicken with Mushrooms & Dried Lily Flowers

By: Bill

Bill — Thu, 16 Oct 2025 01:10:16 +0000

In reply to ezGee. Yes, I have heard that some people used to tie the lily flowers in little knots. Hope you do give it a try!

By: ezGee

ezGee — Tue, 14 Oct 2025 17:28:02 +0000

This looks like something my mom used to make when growing up. Only I remember her making us kids tie a knot into something, maybe with the lilly flower? If this one turns out as I suspect, it may bring some tears to my eyes.

By: Bill

Bill — Thu, 02 Oct 2025 01:52:12 +0000

In reply to Elle. Hi Elle, you need a small metal steamer rack to set your steaming bowl up in the wok or large pot. It is quite stable and will last for years. A shallow bowl or pie plate is essential to capture all that juice and sauce from the dish ;-)

By: Elle

Elle — Mon, 29 Sep 2025 20:52:39 +0000

Is it possible to use a bamboo steamer for this recipe? I am hesitant to put raw chicken in mine and it definitely doesn’t fit a pie plate. Just wondering if anyone has tried it.

I have made this recipe multiple times to rave reviews but find the pie plate and can method finicky and kind of a pain in the neck to do.

By: Bill

Bill — Sat, 27 Sep 2025 02:09:57 +0000

In reply to Victoria Plume. Hi Victoria, so happy to hear you're enjoying this classic steamed chicken dish I grew up eating and thank you for your generous comment!

By: Bill

Bill — Sat, 27 Sep 2025 02:07:16 +0000

In reply to Liz Bradley. Hi Liz, the addition of chanterelles sounds delicious!

By: Brushjl

Brushjl — Sat, 20 Sep 2025 22:44:20 +0000

MUCH better the next day. I think I get it that fried vegetables are much better for soaking up sauce. Not my favorite, but good experiment.

By: Victoria Plume

Victoria Plume — Sat, 20 Sep 2025 18:59:48 +0000

This recipe has become a staple in my kitchen. I frequently have chicken thighs in my freezer and always have plenty of dried mushrooms in the cabinet. The lily flowers came in a giant bag and I have a reason to use them with this recipe.
I can make this recipe after coming home from traveling without having to shop.
I’ve swapped shallots for green onions in such situations and it works well.
I’ve also left the chicken marinade in the fridge for a couple of days and it turns out great! This recipe is so healthy, easy to make, and very fast after the prep.
I use a bamboo steamer and I’m familiar with this preparation but even if you are not familiar, there is a section in the blog to teach you how to steam with different kitchen vessels. I love the Woks Of Life blog.
Thank you, I’m so happy to have access to your recipe index.

By: Liz Bradley

Liz Bradley — Mon, 08 Sep 2025 15:51:38 +0000

Delish! Based on Bill’s advice I used dried mushrooms. No wood ears though. Just shitake and chanterelles. I did have the lily flowers. This was so comforting. As usual three of us ate enough for 4. I marinated overnight in a glass pie plate and steamed in my bamboo steamer.

By: Bill

Bill — Tue, 02 Sep 2025 04:01:29 +0000

In reply to Deborah. Hi Deborah, yes, dark chicken meat is best for this recipe ;-)