Cordyceps flower (scientific name Cordyceps Militaris), also known as 虫草花 in Mandarin.
Cordyceps flower is not technically a flower, it is a cultured fungus / mushrooms. It is similar to other Chinese mushrooms, it can be eaten and prepared like other ordinary mushrooms. The only difference is it's species and the conditions in which cordyceps flowers are grown.They have been used by the Chinese for thousands of years for its medicinal effects.
Cordyceps flower has a unique scent, similar like the aroma of mushrooms. When buying, choose the ones that are bright orange yellow in color. Higher quality cordyceps flower are more bulbous and have thicker stems.
According to Traditional Chinese Medicine, cordyceps flower have the following health benefits such as nourish lungs, reduce fatigue, enhance our immune system, improve sleep, tonify kidneys and liver, cough relief (it helps to moisten the throat) & rich in anti-aging properties.
I'm using kampung chicken for this dish as I loves their springy meat texture and sweetness. You may notice that the color of the sauce will have a orangey tint after cooking, which is rather normal. You can eat the cordyceps flowers as well as the chicken essence in the sauce itself.
Ingredients : (serves 2)
350g Kampung Chicken
4g Cordyceps Militaris
1 tsp Goji (Wolfberries)
2pcs Dang Shen (cut short)
2 pcs Red Dates (pitted)
3 slices Ginger (julienned)
30ml Water
Seasoning:
1/8 tsp Salt
1/2 tsp Light Soy Sauce
1/2 tsp Sesame Oil
1/4 tsp Sugar
1 tsp Oyster Sauce
Step by step:
1. Clean, remove the extra fats or skin from the chicken. Cut into desired size.
2. Marinate chicken with seasoning and ginger.
3. Rinse all the herbs and add into chicken. Let it marinate for an hour.
4. Steamed on rapid boiling water for 15 mins.
5. Ready to serve hot.
Disclaimer: Anyone currently under medication should consult their physician before taking any herbal health supplements.
Happy Cooking!