Steamed Chicken with Soy Mushroom Sauce

ingredients

1
Soak the dried mushrooms in 1/4 cup boiling water for 20 min. Drain and reserve the liquid. Discard the tough stalks and slice caps thinly.
2
Combine the soy sauce, rice wine, sesame oil and ginger in a non-metallic dish. Add the chicken and turn to coat. Cover and marinate for at least 1 hr.
3
Line a bamboo steamer with baking paper. Place the chicken on top, reserving the marinade. Bring the water to a boil in a wok, then place the steamer over the wok. Cover and steam the chicken for 6 min, then turn over and steam for a further 6 min. Place the bok choy on top of the chicken and steam 2-3 min.
4
Meanwhile, place the reserved marinade, mushrooms and their soaking liquid in a small saucepan and bring to the boil. Add enough stock to the cornstarch in a small bowl to make a smooth paste. Add the cornstarch paste and remaining stock to the pan and stir for 2 min over medium heat or until sauce thickens.
5
Place some bok choy and a chicken fillet on each plate, then pour a little sauce on top and serve.