Begin by preparing your dried ingredients. Place the wood ear mushrooms, shiitake mushrooms, and dried lily flowers in separate bowls, covering each with water to rehydrate for about 15-20 minutes. Once softened, rinse them thoroughly and set aside. Slice the mushrooms and lily flowers if they’re large.

Next, prepare your chicken thighs. Cut them into bite-sized pieces, ideally similar in size for even steaming.

In a mixing bowl, combine the chicken, Shaoxing wine, oyster sauce, a dash of sesame oil, salt, black pepper, ginger powder, and cornstarch. Add the rehydrated mushrooms, goji berries, red dates, and dried lily flowers to the bowl. Toss everything together until well mixed and let it marinate at room temperature for about 10-15 minutes.

While your chicken marinates, set up your steamer. Whether you're using a bamboo steamer or a metal steaming rack, fill a pot or wok with enough water so that it won’t evaporate during cooking, but it doesn’t touch the bottom of your steaming plate.

Place the marinated chicken mixture into a shallow, heat-proof dish that fits inside your steamer. Spread everything out evenly. Sprinkle over sliced green onions and drizzle with a bit more sesame oil.

Steam the dish over high heat for about 10 minutes, or until the chicken is fully cooked and the juices run clear. You can test a thicker piece to ensure it's tender and flavorful throughout. Remove carefully from the steamer and garnish with additional green onions, if desired.

Enjoy your steamed Chinese chicken!