1/2tablespoondark soy sauce , if you want to dark the color
2green onions , white parts (keep the green ones for garnish)
10ginger sheds
1teaspoonsalt
1/2tablespoonsesame oil
Instructions
Cut chicken into chunks and then soak in clean water for around 30 minutes. Change the water twice during the process. Transfer out and drain.
In a large bowl, mix the chicken chunks with all the marinating ingredients. Set aside to marinate for at least 30 minutes.
Pre-soak the wood ear mushroom with clean water and slice the shitake mushrooms.
Mix all the content together. Transfer to steamer and steam over high fire about 30 minutes or until you can easy insert a chop sticker in the chicken meat. You can steam this dish with steamed rice if the chunks are not too large. But you need to choose a longer cooking program to guarantee the steaming time.
Transfer out and garnish some chopped green onions. Serve with any chili sauce you prefer and steamed rice.
Notes
If you have Chinese sausage, add some slices can improve the flavor.