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1
Soak the mushrooms in a little boiling water, around 1/4 cup, for twenty mins.
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2
Drain, reserving the liquid.
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3
Remove the stalks and slice mushrooms thinly.
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4
Combine soy, rice wine, sesame oil and ginger in a bowl.
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5
Add chicken and coat well.
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6
Marinade in the fridge for at least one hour.
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7
Bring a pot or wok filled with water to boil.
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8
The steamer is to sit on top, so select one that fits.
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9
Line a bamboo steamer with baking paper.
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10
Place chicken in steamer, reserving marinade.
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11
Put lid on and place over the boiling water.
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12
Steam for six minutes.
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13
Turn over and steam for an additional six minutes.
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14
While this is happening, prepare the bok choy.
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15
Wash it very well to remove all grit.
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16
Slice it into quarters lengthwise.
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17
Top the chicken with the bok choy, and steam for an additional 3 minutes.
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18
Do not overcook.
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19
Combine reserved marinade and mushroom liquid and mushrooms in a small saucepan.
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20
Boil for two to three minutes.
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21
Add enough stock to cornflour to make a smooth paste.
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22
Add paste and remaining stock to saucepan.
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23
Stir over a medium heat for 2 minutes, until sauce thickens.
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24
Serve on a bed of rice, and bok choy.
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25
Arrange mushrooms decoratively on the chicken and drizzle with the sauce.
