Steamed Chicken with Mushrooms and Red Dates

Steps

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1. 1
   Cut the boneless chicken leg into bite-sized pieces and season with light soy sauce, oyster sauce, salt, and white pepper, mixing well.
   ▶ ≈0:52
2. 2
   Add dark soy sauce for colour, then incorporate the rehydrated and sliced shiitake mushrooms, pitted red dates, grated ginger, and smashed spring onion stems, mixing thoroughly.
   ▶ ≈1:27
3. 3
   Add cornflour to protect the protein and ensure smooth, tender chicken, mixing until the flour is no longer visible.
   ▶ ≈2:30
4. 4
   Drizzle in sesame oil and mix well, then refrigerate for at least 30 minutes. The longer it marinates, the better the flavour. Remove from the fridge 10–15 minutes before steaming to allow it to come to room temperature.
   ▶ ≈2:50
5. 5
   Bring a pot of water to a boil over medium to medium-high heat. Set up a steaming rack in the pot, then place the marinated chicken on a plate, scattering goji berries on top if desired. Avoid using a glass plate as it may crack from the heat.
   ▶ ≈3:03
6. 6
   Cover with the lid and steam for 10 minutes until the chicken is cooked through.
   ▶ ≈3:24
7. 7
   Turn off the heat, garnish with fresh spring onion, and serve. Best enjoyed with steamed jasmine rice.
   ▶ ≈3:38