Steamed chicken wings with mushrooms

I bought a pack of mid-joint wings from supermarket that day, wanting to make some baked wings. But my husband suddenly fell sick and was not feeling well. In the end, I decided not to bake as baked wings can be quite heaty. I switch to steaming the wings instead and it turned out just as yummy.

Ingredients
1 pack of mid joint wings (approx 10 pcs)
2 dried shiitake mushrooms (pre-soaked)
1 knob of ginger
Spring onions

Marinate
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp Chinese wine 
1/2 tsp sugar 
Some sesame oil 
Dash of white pepper

Recipe
1. Prepare the marinate in a bowl and marinate the wings for 15 minutes. 
2. Slice the soaked mushrooms into strips and slice the ginger into thin pieces.
3. Smash white part of spring onions and cut the spring onions diagonally into strips.
4. Place the white part of spring onions along with some ginger on the bottom of the steaming dish.
5. Arrange the chicken wings on the dish and ensure there is no overlapping.
6. Add in the mushroom and the rest of the ginger and spring onions.
7. Add a few spoonful of water to the marinate and pour it over the chicken.
8. Steam over high heat for 20 to 25 minutes until the chicken is cooked. At 10 minutes, flip the chicken wings to the other side. (As the sauce will not fully cover the chicken, I flip the wings to ensure it is evenly colored.)

 I did not have time to google any recipe and just cooked the dish based on estimating the marinate ingredients. You can adjust taste to your liking by adjusting the proportion of the sauces and water used.