Instructions: Stir the wine, oyster-flavored sauce, cornstarch, soy sauce, ginger and sesame oil together in a small bowl until the cornstarch is dissolved.

For the Dish: Pour enough warm water over the black mushrooms, wood ear mushrooms, lily buds and wolfberries in separate bowls to cover them completely. Soak until softened, about 20 minutes. Drain the mushrooms, lily buds and wolfberries. Discard the black mushroom stems. Slice the black mushroom caps and wood ears thinly. Cut the hard ends off the lily buds and tie each bud into a knot in its center.

Spread the chicken out in an even layer in a glass pie pan. Pour the sauce over the chicken and scatter the black mushrooms, wood ears, lily buds and wolfberries over the chicken.

Prepare a wok for steaming. Place the plate of chicken in the wok, cover and steam until the chicken is no longer pink in the center, about 20 minutes. Serve immediately, directly from the plate.

This recipe yields 4 servings.

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