1-First, slice the chicken and mix it with the marinade ingredients in a bowl, letting it rest for 15 minutes to absorb the flavors.

2-Next, heat 1 tablespoon oil in a frying pan and pour in the beaten eggs to make an omelet; transfer it to a cutting board and cut into thin strips for added texture.

3-In a separate bowl, combine 2 tablespoons hot water, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and ½ teaspoon sesame oil, then stir well and set aside for later.

4-Heat another tablespoon of oil in a wok or large skillet until nearly smoking, add the chicken, and sear lightly on all sides until about 80% cooked; remove and set aside.

5-Add the remaining tablespoon of oil and increase heat to high, then stir in the minced garlic, followed by the shredded cabbage, soaked shiitake mushrooms, wood ear mushrooms, bamboo shoots, and lily flowers; stir for 1 minute to combine.

6-Add 1 tablespoon Shaoxing wine and stir-fry for 20 seconds to enhance the aroma, then incorporate the sauce mixture, cooked chicken, and egg strips, stirring well until almost no liquid remains to keep the dish from getting soggy.

7-Finally, toss in the scallions and serve the mixture with Mandarin pancakes and extra hoisin sauce for a complete meal.