Chicken Braised w/ Chinese Mushrooms

8 pcs. dried mushrooms
4 pcs. chicken thighs
2 green onions
1 x 1 1/2 " pc. ginger root
2 T veg. oil
2 carrots (sliced)
1/4 C soy sauce
2 T sugar
2 T chinese rice wine
1/2 t black pepper
1 lb. bok choy, quartered lengthwise
1/4 t sesame oil
1. Soak mushrooms until tender, remove stems
2. Skin and debone chicken thighs (slice if desired). Season w/ salt and pepper.
3. Cut white and light green part of onions ino 1" lengths. Thinly slice ginger, set aside.
4. In a wok, heat oil and brown chicken, set aside. Add onion lengths and ginger; stir fry for 30 sec.. Add mushrooms and carrots, stir-fry for 1 minute. Stir in soy sauce, sugar and wine; add chicken stock or water about 1/2 a cup or more if desired; bring to a boil.
5. Return chicken to the wok, reduce heat, cover and simmer for 15 mins or till meat is cooked through.
6. Add black pepper and taste, reseason if necessary.
7. Meantime blanch bok choy in salted boiling water until tender. Drain and toss w/ sesame oil, arrange around platter and keep warm.
8. With slotted spoon, arrange chicken on platter; surround w/ carrots and mushrooms. Pour sauce over and garnish w/ thinly sliced green onions.

Serve with rice