I knew about this recipe from my sister-in-law when we made tambay at their place one Saturday night.  It was love at first taste for me and culprit why I chowed more rice than usual that dinner.  She wrote the recipe in a paper which got lost when we moved to Toronto.  Thank God for invention of internet and google

Ingredients:
2 Chicken Thigh – cut into pieces
3-4 Mushrooms – soaked and sliced
2 slices Ginger – shreded
Spring Onion – 3 stalks

Marinade:
1/2 tsp sesame oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp Chinese rice wine
1/2 tsp salt (adjust according to taste)
1 tsp sugar (adjust according to taste)
1/2 tsp cooking oil
1 tsp corn flour
dash of pepper

Steps:
1.  Wash the chicken leg and cut into small pieces, marinate with sauce
2.  Soak the dry black mushrooms, cut the stalk away stalks
3.  Cut spring onion into short stalk, mix all the materials
4.  Steam for 15 minutes
5.  serve