Nourilo

Home-Style Dishes

Fresh Daylily and Chicken Stir-Fry

a light seasonal stir-fry that nourishes blood, supports the liver, and calms the mind — with important safe-preparation guidance

In short: Fresh Daylily and Chicken Stir-Fry is a home-style dishe that a light seasonal stir-fry that nourishes blood, supports the liver, and calms the mind — with important safe-preparation guidance. It is most often made for liver wellness, sleep & calm, blood nourishment. Total time about 30 min. Key ingredients: daylily buds, shiitake mushrooms, carrot.

By · Published under our editorial policy · Research library

Prep
20 min
Cook
10 min
Total
30 min
Makes
2–3 servings
Liver WellnessSleep & CalmBlood NourishmentEveryday Balance
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, Nourilo’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.

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.

Nourilo’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.
  • Dried daylily is a traditional ingredient in Chinese home cooking, valued for its mild flavour and fragrance in everyday meals.
  • This stir-fry is light and fragrant — a good example of a summer dish that feels clean and easy to digest.

What studies say about the key ingredients

Traditional use is not the same as clinical proof. Here is the strongest human research we found for each ingredient, limitations included.

  • Shiitake mushrooms · Randomized controlled trial · 2015
    Daily shiitake intake was associated with increased ex vivo proliferation of γδ-T and NK-T cells, higher salivary sIgA and lower serum CRP, along with changes in cytokine patterns. The comparison was before versus after intake in two dose groups.Limitation: Parallel 5 g and 10 g dose groups with no placebo or non-mushroom control. Short 4-week study in healthy young adults, with mostly ex vivo immune markers.PubMed 25866155 · 2 more shiitake mushrooms studies
  • Ginger · Meta-analysis, 23 studies · 2022
    Overall, acute and delayed nausea and vomiting did not differ significantly between ginger and control groups. A subgroup taking 1 g/day or less for over four days had less acute vomiting (OR 0.30).Limitation: Clinical heterogeneity between trials required subgroup analyses, and the authors state that sufficiently large, high-quality RCTs are still needed.PubMed 36501010 · 3 more ginger studies

From the Nourilo Research Library. Findings come from specific doses, extracts and populations and may not apply to a home-cooked recipe.

Safety first — read before you cook

This is a traditional food, not a treatment. Please check with your doctor or pharmacist before making it a regular part of your diet if you:

  • are pregnant or breastfeeding, or are cooking for a young child;
  • take regular medicines — especially blood thinners, blood-pressure, diabetes or immune-suppressing drugs;
  • have a kidney, liver or heart condition, or a known food allergy.

Ingredient notes for this recipe

  • Rice wine / alcohol: This recipe contains alcohol. If you are pregnant or planning a pregnancy, the NHS recommends not drinking alcohol; leave it out or choose another recipe. Source: NHS — Alcohol in pregnancy

Stop eating it and seek advice if you notice an allergic reaction or feel unwell. Safety notes reviewed 8 October 2026 · How we write safety notes

Spot an error? Report a correction

Frequently asked questions

Why must fresh daylily buds be soaked or blanched before cooking?

Fresh daylily buds 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. Colchicine is very water-soluble, so soaking the buds in clean water for 1 full hour, or blanching them in boiling water for 1–2 minutes then rinsing under cold water, neutralises it effectively. This step is non-negotiable for safety and must not be skipped.

Can I use dried daylily buds instead of fresh ones without any pre-treatment?

Yes. Dried daylily buds are completely safe without any pre-treatment because the drying process breaks down the colchicine. Only fresh daylily buds require the soaking or blanching step.

How many servings does this stir-fry make, and how long does it take?

The recipe yields 2–3 servings. Preparation takes about 20 minutes and cooking takes about 10 minutes, for a total time of approximately 30 minutes, not including the 1-hour safety soak for the fresh daylily buds.

What kind of dish is this, and when is it typically made?

This is a light, delicately flavoured summer stir-fry. Fresh daylily buds appear seasonally and can be found at Chinese or Asian grocers and organic food markets; the recipe is described as a good example of a summer dish that feels clean and easy to digest.

Where can I find fresh daylily buds for this recipe?

Fresh daylily buds are not commonly available in Western grocery stores. They appear seasonally at Chinese or Asian grocers and organic food markets.

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