Steamed Chicken and Shiitake Mushrooms

Ingredients

• 2 pounds chicken wings or drumsticks, roughly chopped into 2-inch pieces
• 1 tablespoon kosher salt
• 1 teaspoon ground white pepper
• 6 dried shiitake mushrooms, broken up into small pieces
• 1 piece of ginger cut into 1/4-inch rings
• 1 tablespoon rice wine
• 4 scallions, finely sliced
• 2 teaspoons ground Sichuan peppercorn, to taste
• 2 teaspoons chili oil, to taste

Directions

1. The night before you plan to cook, put the chicken in a medium mixing bowl or container and coat it with the salt and pepper. Cover it and chill overnight, or for up to 2 days.
2. When you’re ready to steam, transfer the salted chicken to a bowl that fits in your steamer, then add the dried mushrooms and ginger slices. Pour the rice wine over the top.
3. Set the bowl in the steamer and cook over high heat until the chicken is just cooked through, about 20 minutes. Take it off the heat, then stir in the scallions, Sichuan peppercorn, and chili oil, if you’re using them. Taste and add more salt if needed. Serve hot. Rewarm any leftovers in the steamer.