Cantonese Silky Chicken with Mushrooms (ไก่นึ่งเห็ดหอมกวางตุ้ง)

1.Soak the dried shiitake mushrooms and dried lily buds in water until softened. Remove the mushroom stems and slice. Trim the tough ends of the lily buds.

2.Cut the wood ear mushrooms into small pieces, blanch them in boiling water for 1 minute, then rinse under cold water and pat dry. Finely chop the white part and green part of the green. Set aside.

3.Cut the chicken thighs into 1-inch pieces.

4.In a mixing bowl, combine the chicken, shiitake mushrooms, wood ear mushrooms, lily buds, and the white part of the green onion. Add water, vegetable oil, sesame oil, Shaoxing wine, oyster sauce, sugar, salt, white pepper, and ginger. Mix well to coat the chicken evenly. Cover with plastic wrap and refrigerate for 2-3 hours or overnight.

5.Before cooking, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. Add the cornstarch and mix well to distribute evenly.

6.Arrange the chicken mixture in a steaming dish, spreading it evenly without overlapping to allow even heat distribution.

7.Steam over high heat for 15 minutes, then turn off the heat and let it sit in the steamer for another 2 minutes before uncovering and removing from the steamer.

8.Garnish with the reserved green onion and serve immediately.