Steamed Chicken With Black Mushrooms And Bok Choy

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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

Special equipment: 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

Accompaniment: steamed rice

Garnish: thinly sliced scallion

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