Steamed Chicken with Black Mushroonms

Soak the dried black mushrooms in warm water for 15 minutes until softened, then drain and cut each mushroom in half.

Pat the chicken legs dry with paper towels and arrange them in a single layer on a steaming plate or in a bamboo steamer basket.

In a small bowl, combine the soy sauce, rice wine, cornstarch, and water, stirring until the cornstarch is fully dissolved.

Pour the sauce mixture evenly over the chicken legs and arrange the prepared black mushroom pieces around and on top of the chicken.

Heat a wok or large pot with water to a rolling boil, then carefully place the steaming plate or basket on the rack above the water level.

Cover and steam for 25 minutes until the chicken is cooked through and tender.

Remove the steaming plate from the wok carefully using tongs or a cloth to protect hands from the steam.

Scatter the minced green onions over the steamed chicken and mushrooms as garnish and serve immediately while hot.