Steamed chicken

As requested, here's my grandmother's recipe for Steamed Chicken. Our version, imo, is much nicer than the one they serve at Imperial Treasure, which has too much dark soy sauce.

Steamed chicken 蒸鸡

Ingredients

Chicken pieces, chopped small for faster cooking
Salt
Shaoxing rice wine
Sesame oil
Soy sauce (light and dark)
Dried shiitake mushrooms, soaked, steamed and sliced thinly
Black fungus 云耳, soaked and sliced
Dried lily buds 金针, soaked, hard ends removed and knotted
Preserved large-rooted mustard 大头菜, julienned and soaked
Ginger, julienned
Spring onions to garnish

Procedure

Season chicken with salt, wine, sesame oil and light soy sauce. A little dark soy sauce can be added for colour. Marinate for at least 3 hours.

Mix chicken with other ingredients and arrange on a large plate. A thin layer will ensure faster cooking. Steam. Half a chicken will take at least 20 minutes to cook (stir after 10 minutes).

Garnish with spring onions.