Siang Gu Zheng Hua Ji

Soak the dry black mushrooms in warm water for 10 minutes until softened, then drain and remove the stems, keeping the caps whole.

Rinse the chicken legs under cold water and pat dry with paper towels. Cut each leg into 3-4 pieces through the bone for even cooking.

Arrange the chicken pieces in a single layer on a steaming plate or shallow heatproof dish.

Distribute the softened mushroom caps and shredded ginger slices evenly over the chicken.

Cut the spring onions into 2-inch segments and scatter them over the chicken and mushrooms.

Fill a wok or large pot with water and bring to a rolling boil. Place a steaming rack inside if using a wok.

Carefully place the steaming plate on the rack, cover the wok or pot with a lid, and steam over medium-high heat for 20-25 minutes until the chicken is cooked through and tender.

Check that the chicken meat pulls easily from the bone and shows no pink when pierced. If needed, continue steaming for another 2-3 minutes.

Remove the steaming plate from the heat using tongs or oven mitts and transfer to a serving table. Serve immediately while still hot.