Soak the black fungus in a bowl of cold water for 20 minutes or until softened.
Remove the hard stem of the black fungus with scissors and tear fungus into large pieces.
Blanch the black fungus for 1 minute in boiling water, rinse with cold water and drain.
Season the medium sliced shiitake mushrooms
Season the chicken for 20 minutes, add the ginger, mushrooms, and black fungus, and mix well.
Fill a wok or pan with water and bring to a boil.
Place chicken on steaming rack, cover with the lid, and steam on high for 20 minutes.
Stir the meat around halfway through steaming to ensure even cooking.
Add the green onions and serve immediately.