Our Braised Chicken with Mushrooms, Black Fungus and Lily Flowers will ensure you have the most tender fall apart wings you’ve ever dreamed of! Seared then simmered long and slow in a rich oyster soy sauce, it’s at the top of the list for best Cantonese comfort food.
If you’re feeling like a homey vegetarian version, try our Braised Mushrooms and Black Moss in Oyster Sauce!
Cantonese comfort food at its best
Braising and oyster sauce are the true magical wonders of Cantonese cuisine. Those two alone can turn ANY recipe into the most succulent eating experience known to mankind.
They’re the reasons why Grandma’s Braised Chicken with Mushrooms, Black Fungus and Lily Flowers is every bit melt-in-your-mouth and lip-smackingly delicious.
It’s a recipe that’s a variation of our popular Braised Chicken Wings and Mushrooms in Oyster Sauce, but with a few extra ingredients.
And we all know what extra ingredients means – extra flavor!
It really is a thing of beauty because it’s incredibly simple to make and not a single piece of meat is left dry.
Instead, you’ll end up with deeply savory wings enveloped in a floral aroma that just falls off the bone as soon as they’re in your mouth.
Now that’s true comfort food!
All about dried lily buds
What it is
Dried lily flowers, also known as ‘lily buds’ or gum jum (金針) in Cantonese, are the dehydrated versions of the daylily plant where the flower itself is sold in its unopened form.
They’re often included in celebratory dishes for their symbolism. When translated, gum jum means ‘golden needle’ and is a popular ingredient for the Lunar New Year because it represents wealth.
Taste
You’ll find that this plant has a floral and woody scent which becomes its main flavor. It gives a musky and fruity taste to any recipe it’s used in.
When cooked down for a long period of time, they soften but stay stringy. If they’re only lightly cooked, there’s a mild springy crunch when biting into them, similar to that of bamboo.
Health benefits
Dehydrated lily buds are used as part of traditional Chinese medicine because they’re believed to help with coughing, blood function, insomnia and anxiety. They’re also rich in fibre and have high levels of carbohydrates and sodium.
Whether you want to add another taste dimension to your recipes or to get the most out of this unique ingredient, this recipe is the best place to start!
Why this recipe works
- The meat is marinated in a variety of classic Cantonese flavors for a traditional taste.
- Braising the dish means searing and simmering to elevate the wings.
- Oyster sauce gives the recipe a glossy glaze that’s iconic to Chinese food.
What you’ll need
About the dried ingredients
You can buy the black fungus, dried shiitake mushrooms and lily buds from the dehydrated goods section in Asian supermarkets.
For this recipe, they need to be rehydrated in warm water for 20 minutes.
How to make this recipe
Marinate the wings with the salt, sugar, chicken bouillon powder and 3 tbsp oyster sauce for a minimum of 20 minutes.
Squeeze the liquid out of the rehydrated mushrooms.
Cut the hard ends off the lily buds.
Pour the oil into a wok on medium heat and brown the garlic for 1 minute or until aromatic.
Turn up the heat to high and add the wings in to cook for 3 minutes, stirring every minute to sear all sides.
Pour the water in and season with dark soy sauce and 1 tbsp oyster sauce. Mix well and simmer on medium heat for 2 minutes.
Add the dried lily flowers, mushrooms and black fungus in. Stir and cook on a low-medium heat.
Simmer for 30 minutes or until the wings are soft.
Serve hot with rice!
FAQs
Of course! While this recipe usually uses chicken, if you’d prefer to use other cuts or types of meat, then go for it. I would suggest duck or pork as the next best options.
Grandma has fall-off-the-bone wings when she cooks the dish on a low heat for a longer period of time.
If you can’t find them at your Asian supermarket, you can simply leave the ingredient out altogether or use dried bamboo as an alternative. Dried bamboo is much stronger in flavor and not as floral, but the texture is similar.
Tips for the silkiest bite
- Keep the chicken close to room temperature. This gives the chance for the muscles to relax so you don’t end up with tough pieces of meat.
- Use a fattier cut. The more fat, the juicier the dish will be! We also prefer using chicken on the bone for the best flavor.
- Marinate the meat overnight. Not only will the seasoning be infused deeply, the oyster sauce will give it a wonderful gloss.
Here are even more delicious comfort foods!
- Honey Glazed Ginger Chicken – There’s nothing better than a sweet and savory side dish that warms up the soul down to your toes!
- Steamed Pork Mince with Salted Fish (咸鱼蒸肉饼) – A moist patty with pockets of salted fish is the best way to enjoy rice.
- Steamed Lemongrass Pork With Shrimp Paste – Grandma’s famous recipe includes succulent and tender pork belly infused with aromatics.
- Vietnamese Chicken Ragu (Ga Ragu) – Melt-in-your-mouth meat and vegetables is what you’ll get with this classic stew.
- Xiu Mai (Vietnamese Meatballs in Tomato Sauce) – These are juicy, scrumptious meatballs perfect over rice or in a crusty baguette!
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Braised Chicken with Mushrooms, Black Fungus and Lily Flowers (金針雞)
Ingredients
- 1 1/2 kg / 3.3 lb chicken wings
- 6 cloves garlic (finely chopped)
- 30 g / 0.06 lb rehydrated shiitake mushrooms
- 10 g / 0.02 lb rehydrated black fungus mushroom (wood ear mushroom)
- 20 g / 0.04 lb rehydrated dried lily flowers
- 3/4 tbsp chicken bouillon powder
- 1 tbsp sugar (or to taste)
- 3/4 tsp salt (or to taste)
- 3/4 US cup water (or chicken stock)
- 1 1/2 tsp dark soy sauce
- 4 tbsp oyster sauce
- 3 tbsp cooking oil
Instructions
- Marinate the wings with the salt, sugar, chicken bouillon powder and 3 tbsp oyster sauce for a minimum of 20 minutes.
- Squeeze the liquid out of the rehydrated mushrooms.
- Cut the hard ends off the lily buds.
- Pour the oil into a wok on medium heat and brown the garlic for 1 minute or until aromatic.
- Turn up the heat to high and add the wings in to cook for 3 minutes, stirring every minute to sear all sides.
- Pour the water in and season with dark soy sauce and 1 tbsp oyster sauce. Mix well and simmer on medium heat for 2 minutes.
- Add the dried lily flowers, mushrooms and black fungus in. Stir and cook on a low-medium heat.
- Simmer for 30 minutes or until the wings are soft.
- Serve hot with rice!
Notes
- Keep the chicken close to room temperature. This gives the chance for the muscles to relax so you don't end up with tough pieces of meat.
- Use a fattier cut. The more fat, the juicier the dish will be! We also prefer using chicken on the bone for the best flavor.
- Marinate the meat overnight. Not only will the seasoning be infused deeply, the oyster sauce will give it a wonderful gloss.
- You can buy the black fungus, dried shiitake mushrooms and lily flowers from the dehydrated goods section in Asian supermarkets. For this recipe, they need to be rehydrated in warm water for 20 minutes.
Braised chicken and mushroom sounds divine! This recipe looks perfect for a fall Friday night in!
Definitely great for Friday night comfort food!
Interesting to read about the lily flowers. I have never heard of it before and I will be looking for some. This is a comfort food for sure!!
They’re a wonderful ingredient!
I have never heard of lily flowers before but I have an asian food market down the street. I am going to hunt for some because I am so excited to give them a try.
I hope you get to try some soon!
I love chicken, mushrooms and oyster sauce. This recipes is sooooo tasty. Thank you!
You’re welcome! I love that combo too!
This chicken is so flavorful, and your step-by-step tips and photos are helpful. Thank you!
You’re very welcome, Marlynn!
Great recipes..
Thanks, Victor!