Steamed Chicken with Black Mushrooms

INGREDIENTS
1 chicken, (about 21/2 lbs/
     1.25 kg) cut into serving portions, or 2 lbs (1 kg) chicken pieces
     (breast, thigh and drumstick)
     8 dried black Chinese mushrooms, soaked in hot water for 15 minutes to soften,
     stems removed and discarded 2 in (5 cm) fresh ginger,minced
1 tablespoon water
2 tablespoons rice wine
1 tablespoon soy sauce
1 tablespoon oystersauce
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground whitepepper
2 tablespoons sliced green onions (scallions)
PROCEDURE
1. Put the chicken and mushrooms in a heat-proof bowl
    with a lid.
2. Process the ginger and water in a spice grinder, or
    pound the ginger in a mortar and mix with water to
    form a paste. Put the paste in a small sieve and press
    with the back of a spoon to extract the ginger juice.
    Sprinkle the ginger juice, rice wine, soy and oyster sauce,
    sesame oil, sugar, salt and pepper over the chicken and
    mushrooms, massaging with your hand to mix well.
    Stir, then cover and refrigerate for 1 hour.
3. Put the bowl inside a steamer filled with water, or
    place on a rack set in a deep saucepan half-filled with
    water. Steam over medium heat for 30–40 minutes, until
    the chicken is cooked, adding a little more boiling water
    to the steamer every 10 minutes. Transfer to a serving
    dish, garnish with green onions and serve hot with
    plain rice.

Serves 4–6
Preparation time: 15 mins + 1 hour marinating time
Cooking time: 30–40 mins