Fresh Daylily and Chicken Stir-Fry

Why people make this dish

Fresh daylily buds (the flower bud of Hemerocallis species, not the commercially cultivated daylily) are not commonly available in Western grocery stores, but they appear seasonally at Chinese or Asian grocers and organic food markets. They have a mild, slightly sweet flavour and a pleasant soft texture when cooked. When you do come across them, Bro Niu’s guidance on safe preparation is essential: fresh daylilies contain a natural compound called colchicine which, after mixing with stomach acid, becomes toxic and can cause nausea, vomiting, headache, diarrhoea, and in large quantities, even shock. The good news is that colchicine is very water-soluble and is easily neutralised by soaking in water for one hour, or blanching in boiling water briefly before cooking. Once properly prepared, these buds are safe, nutritious, and delicious.

Who it suits / who should be cautious

• Suitable for most people when properly prepared (soaked or blanched as described)
• Dried daylily is safe without special preparation since the drying process destroys the colchicine; dried versions are also of interest to cancer patients because small amounts of colchicine may inhibit certain cancer cells
• Do not eat fresh daylily buds raw or lightly cooked without the soaking or blanching step described below
• Pregnant women and those with sensitive stomachs should stick to well-cooked daylily

Why these ingredients (the food-therapy logic)

• Fresh daylily buds (jin zhen / huang hua cai): Regarded in food therapy as nourishing to the blood, calming to the liver, settling to the mind, and supportive of vision and the urinary system; also traditionally used for dizziness, palpitations, and back pain.
• Chicken thigh (ji rou): A moderate-fat protein; in food therapy, chicken is mildly warming and nourishing to the spleen and stomach qi.
• Dried shiitake mushrooms (dong gu): Rich in polysaccharides; traditionally valued for nourishing the stomach, improving immunity, and supporting cardiovascular health.
• Carrot (hong luo bo): Rich in beta-carotene; supports eye health and general wellness.

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Chicken thigh meat	1 whole thigh	Deboned and cut into thick strips
Fresh daylily buds	1 pack (100–150 g)	Must be soaked in water for 1 hour before cooking
Dried shiitake mushrooms	2 pieces	Soaked to rehydrate, stems removed, sliced into strips
Carrot	1 small piece	Julienned
Ginger strips	to taste
Salt and Shaoxing rice wine	to taste	For marinating and seasoning
Oil	for frying

Method

1. IMPORTANT: Soak the fresh daylily buds in clean water for 1 full hour. Alternatively, blanch them in boiling water for 1–2 minutes, then remove and rinse under cold water. This step is non-negotiable for safety.
2. Debone the chicken thigh and cut the meat into thick strips. Season with salt and a splash of Shaoxing rice wine; set aside to marinate.
3. Soak the dried shiitake mushrooms until fully soft; remove the stems and slice into strips. Julienne the carrot.
4. Heat oil in a wok over high heat. Add ginger strips and stir-fry briefly until fragrant.
5. Add the marinated chicken strips and cook until lightly golden.
6. Add the shiitake mushroom strips and carrot julienne; toss together.
7. Add the drained daylily buds. Season with salt and a splash of Shaoxing rice wine; stir-fry for another 2–3 minutes until everything is cooked through.
8. Plate and serve.

Bro Niu’s tips

• The safety step is crucial: soaking the fresh daylilies for 1 hour in water, or blanching them in boiling water then rinsing, removes the colchicine effectively. Do not skip this.
• Dried daylily buds are completely safe without any pre-treatment — the drying process breaks down the colchicine.
• Cancer patients may find dried daylily beneficial: small amounts of colchicine are known to inhibit the division of cancer cells, making dried daylily a worthwhile ingredient in an anti-cancer diet.
• This stir-fry is light and fragrant — a good example of a summer dish that feels clean and easy to digest.

Community questions answered (selected)

• Q (wyccara): A friend at a herb shop recommended I cook a soup with five-finger fig, lotus seeds, flat beans and yam because I still have a little lingering cough and occasional chills after a cold. What does this combination do? Bro Niu: Five-finger fig (wu zhi mao tao) is good for strengthening the spleen and nourishing lung qi. It can be combined with flat beans and lean pork — use about 38 g (1 liang) of each. For lingering cold symptoms, pueraria root with red bean and flat bean in a pork bone soup is also helpful.

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Published May 28, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.