Steamed Chicken with Black Mushrooms and Bok Choy

Ingredients

• 1 heavy cleaver
• rice
• 1 13- to 14-inch wok with a lid
• 3 scallions
• 2 ½ pounds skinless chicken thighs (bone-in)
• 1 9-inch round metal cooling rack or a deep 12-inch skillet fitted with a 12-inch steamer insert
• ¼ cup soy sauce
• + 10 more ingredients
• • 1 tablespoon fresh ginger
  • 2 tablespoons cornstarch
  • 1 ½ pounds baby bok choy
  • ½ teaspoon salt
  • 12 dried shiitake mushrooms (1 to 1 1/4 oz)
  • scallion
  • 2 cups water
  • 2 tablespoons Chinese rice wine or medium-dry Sherry
  • 1 teaspoon Asian sesame oil
  • 1 9- to 9 1/2-inch (6-cup) deep-dish pie plate

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. Hack each chicken thigh crosswise through bone into thirds with cleaver. Stir together soy sauce, rice wine, cornstarch, sesa...

View full recipe at Epicurious