Steamed Chinese Chicken With Shiitake Mushrooms

Soak mushrooms and dried turnip in a small bowl of warm water. Turn occasionally, until mushrooms are plump and rehydrated, about one hour.

Untie dried turnip and continue to soak until any grit or sand is released. Gently squeeze excess water out of mushrooms. Slice mushrooms and turnip into 1/4-inch slices. Slice lop cheung into 1/4-inch slices.

Hack chicken thighs in half with a large cleaver. Place in large, non-reactive container. Add mushrooms, turnip and lop cheung. Season with salt, pepper and sugar; toss to combine. Add sesame oil and oyster sauce; mix well to coat. Add cornstarch, tossing well to coat. Marinate, covered, in refrigerator for one hour.

Prepare wok for steaming by using a steamer rack, adding water just above rack level. Choose a shallow dish that will fit in the wok, and large enough to hold the chicken.

Heat wok/steamer on high heat. Place chicken mixture into dish and place on steamer rack. Cover. Begin timing as soon as steam begins to escape from lid. Steam on high for 20 minutes, then reduce to medium. Steam for 20 minutes more.

Remove lid, check water level, adding more boiling water if needed. Stir chicken. Cover and steam on medium for 20 minutes more, then turn off the heat. Let chicken sit in steamer for 10 more minutes. Do not lift the lid!

Remove lid, stir chicken and transfer to serving dish, if desired. Serve with steamed rice.