Fresh Cordyceps Flower, Asparagus and Chicken Stir-Fry

Why people make this dish

Fresh cordyceps flower stands out with its vivid orange threads — eye-catching and surprisingly easy to work with. Cordyceps flower (chong cao hua) is a cultivated mushroom-like fungus grown on nutrient-rich substrates such as soybean and egg, and while it is not the same as the prized wild Tibetan caterpillar fungus (dong chong xia cao), it is genuinely nutritious and much more accessible. Bro Niu pairs it here with tender asparagus and marinated chicken leg for a dish that is easy enough for any weeknight but satisfying in a way that goes beyond just taste.

Who it suits / who should be cautious

• Suitable for most adults and older children as a general nourishing dish
• Those who tend toward dampness or have a heavy feeling in the gut may want to use dried cordyceps flower (reconstituted) rather than fresh, as dried preparations are generally considered easier to absorb in Chinese food therapy
• No strong contraindications for this dish; suitable for the whole family

Why these ingredients (the food-therapy logic)

• Cordyceps flower (chong cao hua): A cultivated fungus that is traditionally associated with nourishing the lungs and kidneys, and is said to support vitality and healthy aging. Rich in protein and polysaccharides
• Asparagus: Considered cooling and slightly sweet in Chinese food therapy; associated with clearing heat and supporting fluid balance in the body
• Chicken leg meat: Warming and nourishing; provides protein and is traditionally said to benefit qi and blood

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Fresh cordyceps flower	2 liang (~75 g)	Rinse briefly under running water only
Fresh asparagus	2 spears	Peel tough base, wash, cut into sections
Chicken leg (de-boned)	1 leg	Marinate in soy sauce and Shaoxing wine
Minced ginger	to taste
Minced garlic	to taste
Light soy sauce, Shaoxing wine	to taste	For marinating and seasoning
Cooking oil	2 tablespoons

Method

1. De-bone the chicken leg and marinate the meat with light soy sauce and a splash of Shaoxing rice wine for at least 10 minutes.
2. Peel the tough outer skin from the base of the asparagus spears, wash, and cut into bite-sized sections.
3. Rinse the fresh cordyceps flower briefly under the tap — just a quick rinse is enough; do not soak.
4. Heat 2 tablespoons of oil in a wok over medium-high heat. Add the minced ginger and garlic and stir-fry until fragrant.
5. Add the marinated chicken and stir-fry until golden and nearly cooked through.
6. Add the asparagus and cordyceps flower, toss everything together and splash in a little Shaoxing wine.
7. Season to taste, stir-fry for another minute or two until the chicken is just cooked through. Serve immediately.

Bro Niu’s tips

The most important thing with fresh cordyceps flower is not to over-wash or soak it — a brief rinse under the tap is all it needs. Soaking draws out the flavor and the beneficial compounds. If you find only dried cordyceps flower, that works beautifully too — actually, dried versions that have been sun-dried or gently toasted are considered even more potent in terms of their beneficial qualities. Simply soak the dried flower in water to reconstitute before cooking.

Community questions answered (selected)

• Q (reader): I bought fresh cordyceps flower and it has a sour smell even though it looks fine. Is it still usable? Bro Niu: Fresh cordyceps flower should not have a sour smell — that is a sign it has already gone off. Do not use it. When purchasing, buy from a trusted, reputable source. Also worth noting: fresh mushrooms can be heavy on digestion for those who tend toward dampness, so the dried and toasted variety may actually suit them better.

• Q (Elinny): Can I substitute a packet of dried cordyceps flower for the fresh version? Bro Niu: Dried cordyceps flower reconstituted in water actually gives better flavor in cooking. It is a fine substitute.

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Published November 21, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.