Steamed chicken with black mushrooms and boc choy

Shiitake mushrooms 3 12
Skinless chicken thighs 2 6
Soy sauce 2tbsp 65ml
Chinese rice wine or sherry 2tsp 2tbsp
Cornflour 2tsp 2tbsp
Sesame oil Drop 1tsp
Salt To taste
Spring onions 1 3
Ginger 1tsp 1tbsp
Baby boc choy 2 6
Steamed rice 200g
Method

1. Cut the chicken thighs in half so that you end up with 6 pieces.
2. Stir together soy sauce, rice wine, cornstarch, sesame oil, and salt in a large bowl
until smooth, then add chicken, mushroom caps, spring onions, and ginger and toss
well to coat. Marinate at room temperature, stirring occasionally, 30 minutes.
3. 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. 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.
4. While chicken is steaming, cook boc choy, uncovered, in a pan of (unsalted) boiling
water until just tender, 7 to 9 minutes, then
drain in a colander.
5. Carefully remove pie plate from wok. Arrange
boc choy around edge of a large deep platter
and spoon chicken and sauce in centre.

Note, place one part rice with two parts water

in to a heavy bottomed pan bring to the boil
and cover with a tight fitting lid. Simmer for
10 minutes and then remove from the heat.
Leave to rest for 7 minutes before removing
the lid and fluffing the rice. Serve
immediately.