Place the cloud ear fungus (0.25 oz) in a small bowl and soak in warm water.

In a separate bowl, soak the dried shiitake mushrooms (1 oz) in warm water. Use a small plate to cover and fully submerge the mushrooms, if needed.

Cut the green onion whites (1 oz) length-wise into thinner strips.

Cut the ginger (1 oz), shallot (1 oz) and garlic (0.50 oz) into small triangular pieces.

Cut the Chinese sausage (1 link) into thin slices at a diagonal.

Drain the rehydrated shiitake mushrooms.

Drain the rehydrated cloud ear fungus, snip off the tough stems using kitchen shears and rip them into bite-sized pieces.

Remove the meat from the chicken drumsticks (2 lb). Cut through the meat to expose the bone. Use the back of your cleaver to crack the bone near the bottom of the drumstick. Place the knife on top of the bone to hold it down on the cutting board and use your free hand to pull and remove the meat. Cut to separate all the bones from the meat. Repeat with the remaining drumsticks. (You can save the bones for making chicken stock.)

If preferred, you can keep the bone in and cut the drumsticks into 3 to 4 similarly-sized pieces.

If using boneless meat, cut the chicken into 4 smaller pieces. Set aside in a bowl.

In a small bowl, add the oyster sauce (1 tablespoon), light soy sauce (1 tablespoon), cooking wine (1 tablespoon), cornstarch (1 tablespoon) and white pepper (0.33 teaspoon). Mix to thoroughly combine, then pour over the chicken. Use your hands to mix the marinade into the meat.

In a bowl, add the oyster sauce (1 tablespoon), light soy sauce (2 teaspoon), dark soy sauce (0.50 teaspoon), cooking wine (1 tablespoon), salt (1 teaspoon) and sugar (1 teaspoon). Mix thoroughly to combine.

In a separate bowl, combine the cornstarch (1 teaspoon) and water (3 teaspoon) and mix.

Heat a wok on high. Once the wok starts to smoke, add the oil (0.90 tablespoon).

Reduce the heat to low, add the ginger and cook for 10 to 15 seconds. Add the garlic and shallots and cook for 15 to 20 seconds, until they’re all fragrant.

Increase the heat to medium, spread the chicken out in the wok and cook without stirring for about 1 minute, until the bottom has seared.

Use a wok spatula to flip the chicken over and cook for 30 to 40 seconds. Make some space in the center of the wok, add the shiitake mushrooms and cover them in more oil (0.90 tablespoon).

Keep the shiitake mushrooms in the middle of wok and cook until fragrant, about 1 minute.

Stir fry the ingredients in the wok together for 20 to 30 seconds. Add the Chinese sausage, cloud ear fungus and cooking wine (1 tablespoon). Stir everything together for 15 to 20 seconds.

Pour the sauce into the wok while stirring constantly, then add the hot water (0.50 cup) and stir everything together.

Increase the heat to high to bring the sauce to a boil, then cover with a lid and cook for 1.5 to 2 minutes on medium heat.

At this point, the chicken should be fully cooked. Reduce the heat to low, uncover the wok, and give it a taste. Adjust the sauce as needed. Daddy Lau adds more sugar (0.50 teaspoon). Stir to mix it in.

Pour the slurry mixture into the center of the wok while stirring and cook until it thickens. Make sure the heat is still at low so the sauce doesn't clump up.

Drizzle in the sesame oil (1 teaspoon) and add the green onion whites. Stir to mix together.

Heat a clay pot with the lid on over low heat. When it’s hot enough, add the remaining oil (0.90 tablespoon).

Once the clay pot is smoking, transfer the contents of the wok into the clay pot and cover it with the lid.

Increase the heat to high. After 30 to 40 seconds, once you start to see steam coming out, drizzle the cooking wine (1 tablespoon) around the edges of the lid.

Cook for another 30 seconds until you hear it bubbling inside, then turn off the heat.

Serve directly from the clay pot. Place a wet paper towel on a large plate, then place the clay pot on top for safe handling and serving.