Add the ginger, shallots, garlic, pepper, sugar, salt, soy sauce, rice wine and sesame seed oil. Mix together, working the spices and seasonings into the chicken meat. Cover the bowl and leave to marinate in the fridge for at least six hours.
Prepare the steamer.
Transfer the chicken pieces (leave behind whatever liquid there is) into a heatproof dish. Scatter the mushrooms caps around them. Steam over briskly boiling water for 30 to 40 minutes (depending on the thickness of the meat of the chicken pieces). Whatever liquid the chicken meat soaked up plus its natural juices will form a shallow pool in the dish.
Garnish with scallions before serving.
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