1. Peel the chicken and chop into small pieces. (My family doesn't eat chicken skin, so I peeled off the skin, chicken skeleton, claws, and neck for soup.)
2. Put the marinade. (The dark soy sauce is mainly for coloring. If you don't like it, you can use oyster sauce or light soy sauce instead.)
3. Grab and mix evenly, marinate for more than 30 minutes. (I usually marinate it at noon and steam it at night.)
4. Soak the mushrooms in warm water and wash. (My family likes golden mushrooms, they are small in size, very crispy, steamed and stewed are very delicious)
5. Cut the red dates into small strips.
6. Wash the medlar soak.
7. Soak the cordyceps flower to soften and wash.
8. Squeeze the water out of the mushrooms and place them on a plate.
9. Put the marinated chicken nuggets on top.
10. Put red dates medlar and cordyceps flowers.
11. Put it into the boiling water pot.
12. Steam on high heat for 20-25 minutes. (The time depends on the number of chickens and the thickness of the shop.)
13. The chicken nuggets are very tender, and the mushrooms absorb the chicken sauce, which is very delicious.
