Steamed Tender Chicken with Shiitake Mushrooms

12 dried shiitake mushrooms need to be soaked in water overnight (about 8 hours) in advance until fully softened.

Place 3 chilled chicken legs and 3 chilled chicken wings in a large basin. Add water and 2 tsp salt, mix and soak for 30 minutes to extract blood impurities. Drain cloudy water, add 1 tsp salt to rub chicken skin and remove remaining feathers, rinse clean under running water, drain, and dry thoroughly with a clean cloth.

Use a heavy wooden cutting board and chopper knife to chop the dried chicken legs and wings into bite-sized pieces, then place them into a large glass bowl.

Grate 1 piece of ginger on a grater into ginger paste, then squeeze by hand to extract 1 tbsp of pure ginger juice into a small bowl.

Marinate chicken in strict order: first add 0.5 tbsp Huadiao wine and rub well so wine penetrates chicken; add 1 tbsp ginger juice and rub well to remove odor; add 1 tbsp soy sauce, 0.5 tbsp oyster sauce, 0.25 tsp dark soy sauce (a few drops spread on palm), 0.5 tsp sugar, and 0.25 tsp white pepper, mixing well after each addition; add 1.5 tsp cornstarch and massage vigorously until silky and coated; add 0.5 tsp sesame oil and mix; finally pour in 1 tsp cooking oil to coat and seal chicken. Let marinate for 30 to 60 minutes.

Use kitchen scissors to snip off stems from 12 soaked shiitake mushrooms, then slice mushrooms in half; slice remaining ginger thinly and cut 3 scallions into sections.

Add halved shiitake mushrooms, ginger slices, and scallion sections into the bowl of marinated chicken. Toss thoroughly with chopsticks to combine and allow the flavors to infuse.

Prepare a wide shallow steaming plate. Pour the mixed chicken and mushrooms onto the plate, using chopsticks to spread chicken pieces evenly in a single layer without overlapping heavily.

Bring water in a wok to a rolling boil over medium-high heat. Place a steam rack, lower the plate using a dish retriever, cover tightly with lid, and steam on high heat for 12 to 13 minutes. Turn off heat and remove lid when chicken turns opaque cooked through with clear juices, then use anti-scald tongs to remove dish and serve.