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Begin by arranging a plate with a small bowl in the center, placing the chicken around it. Top the chicken with ginger, spring onions, and optional red dates.
Transfer the plate to a pot, add the Shao Xing rice wine, and steam for 20 minutes.
In a separate pot, heat some neutral oil and sauté the ginger, coriander stem, spring onions, and garlic for two to three minutes. Stir in the gochugaru chili flakes at the end.
Once the chicken is finished steaming, set it aside and collect the juices that have accumulated in the small bowl.
Shred the chicken thighs and combine them with the sautéed mixture, oyster sauce, soy sauce, white pepper, sesame oil, and the reserved chicken juices.
Mix everything thoroughly, and your dish is ready to be served.