Steamed Chicken with Chinese Mushrooms and Sausage

Place the dried Chinese shiitake mushrooms in a bowl and cover with hot water. Let them soak for at least 30 minutes until fully rehydrated and softened. Squeeze out excess water, remove the stems, and slice the mushroom caps into halves or quarters, depending on size.

Rinse the chopped chicken thighs and pat them dry with paper towels. In a large bowl, combine the chicken thighs with Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, cornstarch, and sugar. Mix thoroughly to ensure all chicken pieces are evenly coated. Marinate for at least 15 minutes at room temperature.

While the chicken is marinating, thinly slice the Chinese lap cheong sausage at an angle. Peel the ginger and slice it into thin rounds. Chop the scallions, separating the white and green parts.