Steamed Chicken Drumsticks with Mushrooms (蒸香菇鸡腿)

Immerse the dried shiitake mushrooms in warm water to re-hydrate them. It can take anywhere from 15 to 30 minutes depending on the size of the mushrooms.

While re-hydrating the shiitake mushrooms, prepare the other ingredients. Use a cleaver to chop the drumsticks into smaller pieces and put them in a mixing bowl. Rinse the drumstick pieces with colder water to remove any blood seeping out from the bones. Drain and set aside.

Peel and mince the garlic cloves. On a clean board, chop the green part of the green onion into thin slices and set aside.

When the shiitake mushrooms have become soft, remove the stems and cut the caps into long pieces.

Add the shiitake mushrooms, the minced garlic, and the rest of the seasonings: 1/2 teaspoon kosher salt, 1/2 teaspoon of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of Chinese rice wine, and 1 teaspoon of chopped chili peppers to the chicken drumsticks. Mix well. Cover with a lid or plastic wrap to seal the mixing bowl and place in the refrigerator to marinate for at least 30 minutes (ideally 1 hour).

When the chicken is done marinating, add the 1 teaspoon of corn starch and mix thoroughly. Pour everything into a plate with some depth. Drizzle the 1 tablespoon of vegetable oil on top to seal in the moisture during steaming.

Heat a steamer under medium-high heat. You can start this 5 minutes before the chicken is done marinating. When the water boils, put the plate with the chicken drumstick pieces on the steamer rack. Make sure to remove the plastic or lid from step 5. Cover the steamer with a lid and steam for 30 minutes.

When the 30 minutes are up, turn off the heat and remove the lid. Sprinkle the green onion slices on top. Let the plate cool for a minute or two before transferring. Enjoy while hot or warm!