Soak dried shiitake mushrooms in hot water for at least 30 minutes until softened. Squeeze out excess water, remove stems, and slice into halves or quarters. Reserve mushroom soaking water.
Cut chicken thighs into bite-sized pieces. Slice Chinese sausage thinly.
In a large bowl, combine chicken, sliced mushrooms, ginger slices, light soy sauce, Shaoxing wine, oyster sauce, sugar, white pepper, sesame oil, cornstarch, and water (including reserved mushroom water if desired). Marinate for 15 minutes.
Arrange the marinated chicken and mushrooms in a shallow heatproof dish. Distribute the sliced Chinese sausage evenly on top.
Steam over high heat for 15-20 minutes, or until chicken is cooked through.
Garnish with chopped spring onions before serving hot.
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