Steamed chicken with mushroom and rice

Place Dried shiitake mushrooms in a bowl and cover with hot Water. Let them rehydrate for at least 30 minutes, or until softened. Once rehydrated, squeeze out excess liquid, remove tough stems, and slice the mushroom caps.

In a large bowl, combine the cut Chicken thigh pieces with Light soy sauce, Shaoxing wine, Oyster sauce, Sesame oil, White pepper, Corn starch, Salt, Sugar, and sliced Ginger. Mix well to ensure all chicken pieces are coated. Marinate for at least 15 minutes.

Thoroughly wash Jasmine rice under cold running Water until the water runs clear. Drain well.