Put chicken pieces into a mixing bowl. Add all the ingredients for the chicken. Mix well then leave to marinate for 10 mins or so.
Steam the dish
Add shiitake mushroom and chilies to the chicken. Mix then transfer to a deep plate (see note 3).
Bring water to a full boil in a wok/pot. Place in the chicken plate to steam using one of the following set-ups: in a steamer basket, over a steamer rack or a small bowl.
Steam over medium heat for 20 mins. Garnish with scallions and serve immediately.
Notes
1. I like skinless, boneless chicken thighs for this dish as they’re easy to cook through and very flavourful. Mid-joint wings are a great choice too. 2. Dried shiitake mushroom provides a key umami flavour to the dish so I don’t recommend you replace them with fresh mushrooms. Soak them in water overnight until they become soft.3. Do not use a shallow plate as quite a lot of liquid will be extracted from the chicken during steaming. Also, do not use a bowl as it would take a longer time to cook through the chicken.