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Steamed Chicken with Dried Lily Buds and Black Fungus

Steamed Chicken with Dried Lily Buds and black fungus
Preparation Time 35 mins Servings 4 persons


400g Chicken drumsticks (Deboned, slice into 1 ½cm thickness)
20g Dried Lily buds (Soaked, squeeze access water and tie each into a knot)
10g Dried black fungus (Soaked and washed)

Marinade Seasoning

1 tbsp MAGGI Concentrated Chicken Stock (Healthier Choice, Less Salt)
½ tbsp Ginger juice
2 tsp Sesame oil
1 tsp Corn flour
¼ tsp White ground pepper powder


1 stalk Spring Onion (Cut into sections


1. Marinate chicken, dried black fungus and dried lily buds with marinade seasoning for 20 minutes
2. Transfer chicken into the steamer and steam for 15 minutes (until the chicken is cooked)
3. Garnish with spring onion, serve hot.
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