Steamed Chicken Thigh with Cordyceps Flower
虫草花蒸鸡腿肉（蒸菜系列） · pan chinese cuisine
Adapted from a community recipe on Xiachufang (original author credited in the source record).
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (1 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
as needed
20.0 pieces
as needed
as needed
salt盐
as needed
as needed
as needed
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Steaming ↗
Cook with moist vapor for tender, clean-tasting results.
Steps
Slice the red dates and remove the pits. Cut the chicken thigh meat into chunks. In a dish, combine the chicken chunks, sliced red dates, and cordyceps flower. Add the light soy sauce, oyster sauce, salt, sugar, and cornstarch. Mix and rub everything together until well combined, then marinate for 20 minutes.
✅ Done when: The chicken is evenly coated with the marinade and has been sitting for the specified time.
Place the dish in a steamer with cold water. Bring to a boil, then steam for 25 minutes.
✅ Done when: The chicken is cooked through and tender, and the cordyceps flower is soft after steaming for the full duration.
- 3
Step 3
When the time is up, sprinkle with a little chopped green onion, if using.
✅ Done when: The garnish is added to the finished dish.