The Cordyceps Steamed Chicken from Hup Lok

I grabbed this steamed chicken from Hup Lok today, which took a painfully long time to come out. But it was good, with super tender chicken bathing in a wonderfully light and savory broth along with cordyceps mushrooms (yep, I'm still thinking of Joel and Ellie). The chicken was bone-in, which made it a little harder to eat, and the broth was slightly sweet from the Chinese dates. But it was also heavily accentuated with ginger, which is a plus in my books. Shoveling down their firmly cooked rice with the remaining bits in the pan was the best part.