Steamed Chicken With Black Mushrooms And Bok Choy

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 dried shiitake mushrooms (1 to 1 1/4 oz)
• 2 cups boiling-hot water
• 2 1/2 lbs skinless chicken thighs (bone-in)
• 1/4 cup soy sauce
• 2 tablespoons chinese rice wine
• 2 tablespoons cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 3 scallions, cut into 1-inch pieces
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 lbs baby bok choy, trimmed, halved lengthwise, and washed well (6 to 8)

Recipe

• 1 soak shiitakes in boiling-hot water in a bowl until softened, about 30 minutes. cut out and discard stems, then squeeze excess liquid from caps and discard soaking liquid.
• 2 hack each chicken thigh crosswise through bone into thirds with cleaver.
• 3 stir together soy sauce, rice wine, cornstarch, sesame oil, and salt in a large bowl until smooth, then add chicken, mushroom caps, scallions, and ginger and toss well to coat. marinate at room temperature, stirring occasionally, 30 minutes.
• 4 put rack into wok and add enough water to reach just below it. (if using a steamer insert, use approximately 4 inches of water.) cover wok (or skillet) and bring water to a boil.
• 5 transfer chicken mixture to pie plate and put in wok (or skillet), then steam, covered, stirring once, until chicken is just cooked through, about 25 minutes.
• 6 while chicken is steaming, cook bok choy, uncovered, in a 4- to 6-quart pot of (unsalted) boiling water until just tender, 7 to 9 minutes, then drain in a colander.
• 7 carefully remove pie plate from wok. arrange bok choy around edge of a large deep platter and spoon chicken and sauce in center.