Lily Bud, Cloud Ear Mushroom and Sweet Pepper Stir-Fried Chicken

Why people make this dish

Dried lily buds — sometimes called “golden needles” (jin zhen) or “day lily buds” — have a delicate, slightly earthy flavour and a pleasantly chewy texture that pairs beautifully with the silky, tender chicken in this classic Cantonese stir-fry. The dish is a reminder that food-therapy cooking does not have to be limited to soups and teas — it can be a delicious, everyday plate of vegetables and protein.

Nourilo notes an important point for anyone who can find fresh lily buds at a market: unlike the dried version, fresh lily buds contain colchicine, a naturally occurring compound that can cause gastrointestinal distress if the buds are not properly soaked or thoroughly cooked. The drying process greatly reduces this compound — which is also the reason why traditional herbalists value dried lily buds more highly for their medicinal use. The dried variety is safe, convenient, and cancer-research associations with dried lily buds are among the reasons Nourilo recommends them enthusiastically.

Method

1. Debone the chicken thighs and cut the meat into bite-sized pieces. Marinate with egg white, salt, and any preferred seasonings for 30 minutes — this is the key to achieving silky, tender chicken.
2. Soak the dried lily buds until fully rehydrated; trim and discard the tough ends and any parts that look dark. Soak the cloud ear mushrooms until expanded; remove the stems and cut off the tough base. Cut the sweet peppers into chunks.
3. Heat oil in a wok over high heat. Stir-fry the ginger strips until fragrant.
4. Add the chicken pieces and stir-fry until the outside is lightly seared.
5. Add the lily buds, cloud ear mushrooms, and sweet peppers. Splash in the cooking wine.
6. Add a small amount of water and seasoning. Cook until the chicken is just cooked through.
7. Add the spring onion sections and toss briefly. Serve immediately.

Nourilo’s Tips

The secret to silky chicken in a stir-fry is always the marinade — egg white and salt, at minimum 30 minutes before cooking. This dish benefits those with general weakness, liver and kidney deficiency, lower back aches, breast tenderness, and nervous exhaustion. If your lily buds smell acidic, check whether they have been treated with sulphur or bleach: rinse them thoroughly in multiple changes of water. When purchasing, pick buds that smell naturally earthy and mild; reject any with a chemical or fermented odour.