Steamed Chicken (蒸鹹雞)

Soak the mushrooms in cold water for a couple of hours. Meanwhile dry the Szechuan pepper in a dry saucepan on a medium heat before grinding it with coarse salt with a pestle and mortar. Rub the chicken in a mixture of the rice wine, finely chopped ginger, chilli and ground pepper. Slice the mushrooms removing the stalks. Place them in a steamer with the chicken on top and steam for 35 minutes. Collect the mushroom stock and add the soy sauce. Reduce it to make a sauce. Cut the chicken into pieces and pour over the sauce. Serve immediately sprinkled with chopped spring onion and chilli.