Steamed Chicken Bun

Rehydrate the dried shiitake mushrooms by soaking them in warm water for at least 30 minutes. Once softened, squeeze out excess water, remove stems, and finely dice the mushroom caps. Finely dice the bamboo shoots.

Finely mince the ginger and thinly slice the scallion.

Dice the chicken thigh into small, uniform pieces (about 0.5 cm cubes). In a bowl, combine the diced chicken thigh with 5g of light soy sauce, 2g of dark soy sauce, 5g of Shaoxing wine, and 0.5g of white pepper. Mix well and set aside to marinate for 15 minutes.