Cantonese style steam chicken

This is a video tutorial. Please watch the video below.

1. 1. Cut chicken thigh into bite sized pieces.
   2. Add 1 heaped tbsp corn starch, 1 tbsp sesame oil, 1 tbsp oyster sauce, 1 tsp light soy sauce, a dash of white pepper and 1 tbsp Hua Tiao / Shaoxing Wine to the cut chicken pieces.
   3. Mix well to season the chicken and set aside for 30 minutes.
   4. Drain the soaked dry ingredients and squeeze out excess water. Add the lily buds, fungus, mushrooms, gingko nuts to the chicken and mix well.
   5. Transfer to a deep steaming dish or casserole dish.
   6. Add 1/2 cup chicken stock or water to the ingredients. Add 1 more tbsp of corn starch (optional) and mix well.
   7. Bring to boil 1L water in a wok, just below the steam rack.
   8. Reduce heat to medium and steam for 30 minutes.
   9. Serve hot. Garnish with chinese coriander if desired.