we have food at home.

~ingredients:

• 4 Chicken thighs
• 1 tbsp shaoxing wine
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• ½ tsp white pepper
• ½ tsp salt
• 1 tsp sesame oil
• 1 tsp sugar 
• 3 tsp corn starch
• 3 cloves garlic 
• 1 tbsp ginger 
• 12 dried shiitake mushrooms (rehydrated)
• ½ cup dried wood-ear mushrooms (rehydrated)
• 2 dried jujubes 
• 1 tbsp dried goji berries (rinsed)

~instructions:

1. Prepare the chicken thighs by slicing into 2 inch chunks. If using bone-in chicken thighs, debone the chicken before slicing. 
2. Mince the garlic and ginger and place into a bowl. 
3. Add shaoxing wine, oyster sauce, soy sauce, white pepper, salt, sesame oil, sugar, and cornstarch to the bowl with minced garlic and ginger. Mix well. 
4. Add the cut chicken thighs to the marinade, and mix until combined. Set aside. 
5. Take the rehydrated shiitake mushrooms, and squeeze out any excess water. 
6. Slice the shiitake mushrooms into strips, and set aside. 
7. Take the rehydrated wood-ear mushrooms, and roughly chop. Set aside. 
8. Add the sliced shiitake mushrooms, and wood-ear mushrooms to the marinated chicken thighs. Mix well and set aside, marinate for a minimum of 30 minutes. 
9. Fill a wok with water (enough for a steaming rack), and place over high heat to boil. 
10. Spread out the chicken-mushroom mixture on a large plate, in one layer. 
11. Add 2 dried jujubes and goji berries over the chicken-mushroom mixture. 
12. Once the water in the wok comes to a boil, place the plate onto the steaming rack, and cover the wok with a lid. 
13. Lower the heat to a medium, and steam for 12 minutes. 
14. Turn off the heat at 12 minutes, but don’t open the lid yet, let the chicken continue to steam for another 2 minutes. 
15. Uncover and check to make sure the chicken is done. If not, turn on the fire and steam until fully cooked (another 3-5 minutes). 
16. Carefully remove the plate from the wok, there will be a lot of juices from the chicken and mushrooms. 
17. Serve, and enjoy over rice!