Place the cloud ears, lily buds, and mushrooms in separate bowls. Pour about ½ cup cold water over each ingredient and soak for about 30 minutes to soften.

Drain all the ingredients, discarding all the water except for the mushroom liquid. Remove any hard spots from the cloud ears.

Remove the hard end from the lily buds and tie each lily bud into a knot. Drain and squeeze the mushrooms dry. Cut off and discard stems and thinly slice the caps.

With a meat cleaver, chop chicken through the bone into 2-inch bite-sized pieces.

In a 9-inch shallow heatproof bowl, combine the chicken, cornstarch, soy sauce, rice wine, sesame oil, vegetable oil, sugar, and salt, and stir to combine.

Add the cloud ears, lily buds, and mushrooms, and stir to combine.

Add 2 tablespoons of the reserved mushroom liquid and mix until absorbed. Reserve remaining mushroom liquid to flavor soups.

Spread mixture evenly to within ¼ inch of the edge of the dish. Sprinkle with scallions and ginger.

Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer.

Carefully place dish into steamer, cover, and steam on high heat 10 minutes or until chicken is just cooked and juices have formed.

Check the water level from time to time and replenish, if necessary, with boiling water.

Carefully remove dish from the steamer. Serve immediately.