Steamed mushroom chicken
- Rinse and soak dried mushrooms, red dates, and lup cheong in separate bowls of warm water. The first two can take 20-30 minutes to soften while the lup cheong only needs a few minutes.
- Score the wings. Marinate the chicken wings with light soy sauce, dark soy sauce (for color), oyster sauce, sesame oil, mushroom water, hua diao jiu, and white pepper (and optionally corn starch). Set it aside for 10-15 minutes.
- Layer a wide metal dish with cabbage, then the chicken, then the red dates and lup cheong (and optionally goji berries; doesn’t require soaking).
- Steam for 15-20 minutes.