500g free-range chicken (cut into bite size)
20g black fungus (soaked, sliced)
4 Chinese mushroom (soaked)
1 tbsp chopped ginger
10g red dates
50ml glutinous wine
1/2 tbsp corn flour
50ml "Shaoxing" wine (add in after the chicken is cooked)
1 tbsp light soy sauce
1 tsp chicken stock powder (I've omitted this)
1 tsp sesame oil
1. Combine chicken pieces with the remaining ingredients and seasoning, mix well.
Put into a heatproof plate.
2. Steam in a preheated steamer over high heat for 30 minutes until cooked.
3. Remove and pour in the "Shaoxing" wine. Serve at once.