Name: Steamed Chicken with Black Mushrooms and Bok Choy
Cook time: 30 min
Total time: 1 3/4 hr
Ingredients: 12 dried shiitake mushrooms* (1 to 1 1/4 oz); 2 cups boiling-hot water; 2 1/2 lb skinless chicken thighs (bone-in); 1/4 cup soy sauce; 2 tablespoons Chinese rice wine or medium-dry Sherry; 2 tablespoons cornstarch; 1 teaspoon Asian sesame oil; 1/2 teaspoon salt; 3 scallions, cut into 1-inch pieces; 1 tablespoon minced peeled fresh ginger; 1 1/2 lb baby bok choy (6 to 8), trimmed, halved lengthwise, and washed well; Accompaniment: steamed rice; Garnish: thinly sliced scallion; a heavy cleaver; a 13- to 14-inch wok with a lid and a 9-inch round metal cooling rack or a deep 12-inch skillet fitted with a 12-inch steamer insert; a 9- to 9 1/2-inch (6-cup) deep-dish pie plate

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Steamed Chicken with Black Mushrooms and Bok ChoyRomulo Yanes

Inspired by Eat Drink Man Woman

A retired master chef in contemporary Taiwan makes elaborate Sunday dinners for his three increasingly uninterested daughters in this 1994 film. While the women carry on their busy lives, the chef discovers he is losing his sense of taste and finds solace in a new love.

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