Day Lily and Cloud Ear Mushroom Braised Chicken

Why people make this dish

Day lily buds and cloud ear mushroom are two of the most versatile ingredients in Cantonese home cooking — modest in cost, easy to prepare, and deeply appreciated for their food-therapy qualities. This braised chicken brings them together in a way that is practical enough for a weeknight family meal while being genuinely nourishing for the blood and spirit. The defining element of the technique is using black glutinous rice wine in place of water — no extra liquid is added — which produces a deeply fragrant, slightly sweet braised sauce that permeates the tender chicken.

In Chinese food therapy, day lily buds are associated with lifting mood and nourishing the blood, while cloud ear mushroom is one of the most iron-rich plant foods available, with traditional associations with supporting blood circulation and reducing blood lipids. Red dates add gentle sweetness and further blood-nourishing benefit. This is a dish that Cantonese families traditionally serve to women after their period or in the postpartum period.

Method

1. Chop the chicken into pieces. Marinate with a little salt, soy sauce, and a pinch of starch for about 30 minutes.
2. Soak the day lily buds until soft, then tie each one into a simple knot — this prevents them from unravelling during cooking.
3. Soak the cloud ear mushroom until fully expanded; trim off any tough, woody base.
4. Remove the pits from the red dates and slice them.
5. Heat a little oil in a wok or heavy pan. Fry the ginger until fragrant, then add the chicken pieces and sear until lightly golden on both sides.
6. Add the day lily buds, cloud ear mushroom, and red dates. Toss everything together briefly.
7. Pour in the entire bowl of glutinous rice wine. Do not add water.
8. Add seasoning to taste, cover, and cook over medium heat, stirring occasionally.
9. Continue until most of the liquid has been absorbed and the chicken is cooked through with the bones beginning to pull away — about 20 to 25 minutes.
10. Serve immediately with steamed rice.

Nourilo’s Tips

The key to this dish is the no-water rule: only glutinous rice wine is used as the cooking liquid. This makes the chicken extraordinarily tender and fragrant. The dish is suitable for all ages and is particularly nourishing for women coming off their period or after delivery. If substituting sea cucumber for the chicken, you get a different but equally nourishing version with added kidney-tonifying benefit. Tying the day lily buds into knots before cooking is a small step that keeps the dish looking tidy and prevents the buds from breaking apart in the sauce.