Marinate chicken and shiitake slices with soy, oyster sauce, wine, starch, and sesame oil for 20 minutes, then steam 15 minutes and top with scallions and hot oil
Blanch seafood with ginger and cooking wine, chill in ice water, then soak in a mix of soy sauce, oyster sauce, vinegar, sugar, garlic, chili, lemon, and water or Sprite; top with cilantro and chill for 2 hours