Gam Zam Wun Ji Zing Gaai
金針雲耳蒸雞·(gam zam wun ji zing gaai)
The Rice Cooker & The Steamer: Architecture of the Family Dinner
If you grew up in a Cantonese household, this is the culinary equivalent of a warm hug. It is the ultimate home-style dish, a deeply comforting, weeknight miracle you will never find on the menu of a fancy dim sum palace. The magic lies in the frugality of the pantry, where dormant dried lily flowers and cloud ears spring back to life with a simple soak, providing an addictive, snappy crunch that anchors the velvety chicken. The grandmothers know to tie the lily flowers into little knots before steaming so they keep their bite instead of turning to mush. Serve it with a massive bowl of rice to catch every drop of the brilliant, self-saucing gravy.
Before you start
Submerge the dried lily flowers, wood ear mushrooms, and shiitake mushrooms in boiling water.
Let them soak in separate bowls for at least 30 minutes until fully softened and expanded.
Snip the tough base off each lily flower and tie the center into a simple overhand knot.
This essential trick is the secret to retaining their signature crunch during steaming without disintegrating into mush.
Trim and discard the gritty roots from the wood ears and the tough stems from the shiitakes.
Tear the wood ears into bite-sized pieces and thickly slice the shiitake caps.
Ingredients
- dried lily flowers1/2 cup
- dried wood ear mushrooms1/4 cup
- dried shiitake mushrooms4 med
- boneless skinless chicken thighs1 lb
- fresh ginger1 med piece
- scallions2 med
- premium oyster sauce1 1/2 tbsp
- light soy sauce1 tbsp
- Shaoxing rice wine1 tbsp
- cornstarch1 tbsp
- neutral cooking oil1 tbsp
- toasted sesame oil1/2 tsp
- sugar1/2 tsp
- salt1/4 tsp
- ground white pepper1/4 tsp
Method
- 01
Combine the chicken, ginger, scallion whites, mushrooms, and lily flowers in a large bowl.
Add the oyster sauce, light soy sauce, Shaoxing wine, sesame oil, sugar, salt, and white pepper, tossing vigorously until the liquid is fully absorbed into the meat.
- 02
Sprinkle the cornstarch over the mixture and toss to create a sticky, sealing paste.
Drizzle the neutral oil over the top and gently mix once more to lock the flavors in, letting it marinate for 15 minutes if you have the time.
- 03
Spread the mixture evenly into a heat-proof rimmed plate or ceramic dish.
Do not stack the meat or it will cook unevenly, and pull a few of the lily flowers and mushrooms to the top for an honest, rustic presentation.
- 04
Steam the chicken over a rolling, aggressive boil for 12 to 15 minutes.
Set up your wok and bamboo steamer or a wide pot with a steaming rack, ensuring the heat stays high so the meat cooks quickly without drying out.
- 05
Turn off the heat and wait exactly one minute before swiftly lifting the lid horizontally.
This keeps pooled condensation from dripping down and diluting your beautiful, savory gravy. Garnish with the reserved scallion greens and serve immediately with plenty of white rice.
Notes
Seek out cloud ears rather than standard black fungus.
They are a smaller, more delicate variety of wood ear mushroom that provides the perfect cartilaginous crunch without being rubbery.