1. Prepare the ingredients: dried shiitake mushrooms, half of a small chicken (please ask the market vendor to chop the chicken directly into "small pieces") Seasoning: oil, cooking wine, soy sauce, salt, sugar, ginger, cornstarch

2. Boil a small pot of water, soak the dried mushrooms (it is faster to use hot water than cold water to soak them). Soak the dried shiitake mushrooms (they soak faster in hot water than in cold water).

3. Marinate the chicken pieces in oil (to tenderize), cooking wine (to deodorize and tenderize), soy sauce (to add flavor), ginger (to deodorize), cornstarch (to tenderize), salt (to taste) and sugar (to taste) for 8-10 minutes.

4. The specific amount is mixed up to basically not over the chicken pieces can be.

5. Soaked mushrooms.

6. Soaked mushrooms cut into slices about 0.5cm thick.

7. Slice the mushrooms and mix with the chicken.

8. Plate and set aside.

9. Sit in a steamer, mix the chicken with a good plate into the steamer, high heat for 15 minutes. (If you use a small fire for a long time to steam the chicken is easy to old, but if you live in the dormitory only rice cooker students, will have to make do, marinate in more wine and starch, marinate a little longer to try.)

10. out of the pot