Juicy Steamed Chicken with Mushrooms & Red Dates

In a bowl, place 300g of boneless chicken leg cut into bite-sized pieces. For extra flavor, you can leave the skin on.

Add light soy sauce to the chicken.

Add oyster sauce.

Add salt.

Add a few dashes of white pepper.

Add premium dark soy sauce for color.

Add the rehydrated and sliced shiitake mushrooms, pitted red dates, grated ginger, and lightly smashed spring onion stems to the bowl.

Mix all the ingredients together thoroughly.

Add cornflour to the mixture. This will help to keep the chicken tender and juicy.

Mix again until the cornflour is evenly distributed and no longer visible.

Add sesame oil and give it a final mix.

Marinate the chicken in the fridge for at least 30 minutes, or longer for more flavor.

Bring a wok or pot of water to a rolling boil over medium-high heat. Place a steaming rack inside.

Spread the marinated chicken evenly onto a heat-resistant plate. If using, sprinkle goji berries over the top.

Carefully place the plate on the steaming rack, cover the wok with a lid, and steam for 10 minutes.

After 10 minutes, turn off the heat. Garnish the steamed chicken with fresh spring onions and serve immediately.