This is an authentic Cantonese family dish that moms like to make. Every mom makes a different modification, but all versions have nice taste. In this version, skinless and boneless free range chicken thighs are used. Wrapping in lotus leaf can let the meat absorb leaf's special aroma during steaming process.
Dried wood ear mushrooms, black/red dates and goji berries are popular traditional Chinese medicinal and nutritious food, they are usually cooked with chicken, pork or veggies to make a delicious and healthy dish.
Soak a lotus leaf in boiling water until softened, wipe dry.
Soak dried mushrooms and wood ear mushrooms in warm water until soft and tender, about 1 hour.
Remove hard parts of wood ear mushrooms, clean and chop into smaller pieces.
Remove roots of mushrooms, clean and slice into smaller pieces.
Rinse dried black dates in water, remove seed, cut into thin slices. Wipe dry.
Rinse dried goji berries in water. Wipe dry.
Chop a sliced ginger into thin strips.
Slice each chicken thigh into five pieces.
In a mixing container, marinate chicken slices with 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tsp corn starch, 1 tsp Chinese cooking wine and 1/4 tsp sesame oil. Refrigerate for half hour if time is allowed.
Add in ginger strips, goji berries and sliced black dates, mix well to combine.
Prepare a shallow bowl.
Lay the softened lotus leaf on the bowl.
Arrange soaked mushroom slices and soaked wood ear mushrooms on lotus leaf.
Add in final marinated chicken mixture.
Wrap like a parcel.
In a wok or deep pan, pour in water to the level just below the steamer basket/rack, put the leaf wrap with bowl on a flat basket/rack, steam for 25 minutes over medium-high heat.
Open the leaf, serve hot with steamed rice and Asian greens.