Description GOLDEN LION Dried Lily Flower 200g Dried lily flowers (golden needles) are popular in Chinese cuisine for their delicate, slightly earthy flavor and chewy texture, requiring soaking until soft (1–2 hours) and removal of the tough ends before cooking. They are best used in stir-fries with pork or chicken, or steamed, often paired with woody mushrooms. Classic Stir-Fried Dried Lily Flowers (With Pork) Prep: Soak 1 cup of dried lily flowers in warm water for 30–60 minutes until soft. Rinse 3-4 times, drain, and snip off the tough, hard ends. Sauté: Heat 2 tbsp oil in a wok. Sauté ginger, garlic, and sliced shallots until fragrant. Cook: Add 1/2 lb sliced pork (or ground pork) and stir-fry until cooked. Combine & Season: Add the prepared lily flowers, season with 1 tbsp soy sauce, 1 tsp oyster sauce, 1/2 tsp sugar, and a pinch of white pepper. Finish: Stir-fry for another 1–2 minutes until everything is well-mixed and heated through. Garnish with chopped green onions. Steamed Chicken with Dried Lily Flowers & Mushrooms Prep: Soak lily flowers and dried shiitake/woody mushrooms for 20 minutes; drain and trim hard ends. Marinate: Mix 1 lb chicken thighs (chopped) with 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tbsp cornstarch, and 1 tbsp oil.Assemble: Place chicken, mushrooms, and lily flowers on a shallow steaming dish. Steam: Steam on high heat for 25–30 minutes until the chicken is tender. Key Tips: Sourness Reduction: Rinse the soaked lily flowers thoroughly (up to 8 times) to remove any sourness, or blanch them in boiling water for 1 minute. Texture: Ensure they are fully hydrated (very soft) to avoid a chewey, rubbery texture. Pairings: They pair excellently with black fungus (wood ear), chicken, and ginger.
