Begin by soaking the dried shiitake mushrooms in room temperature water for approximately 3 hours, or until they are fully rehydrated and tender enough to slice. In a separate bowl or basin, soak the lotus leaf in hot water for at least an hour—this will soften it and make it pliable enough for wrapping. Rinse the dried red dates and set aside.

In a large mixing bowl, combine the chicken pieces with sliced mushrooms, Jinhua ham, red dates, ginger, Shao Hsing wine, soy sauce, sugar, and sesame oil. Mix well to evenly coat the ingredients in the marinade. Let the mixture sit and marinate for about 15 minutes to absorb the flavors.

Line a deep dish or heatproof plate with the softened lotus leaf, allowing enough overhang on the edges to fold over and cover the filling. Pour the marinated chicken mixture into the center of the leaf, arranging the pieces evenly. Fold the edges of the lotus leaf over the chicken, creating a sealed parcel to lock in moisture and aroma.

Place the dish into a prepared steamer and steam over high heat for 20 minutes, or until the chicken is cooked through and infused with the essence of the lotus leaf.

To serve, bring the wrapped parcel directly to the table. Carefully open the lotus leaf to release a burst of fragrant steam. Garnish with freshly chopped cilantro and enjoy the tender, aromatic chicken while hot.