Soak the dried mushrooms in hot water for 20 minutes until soft. Squeeze out some of the excess water, reserving 2 T of the mushroom soaking liquid to use in the sauce. Slice the mushrooms. In a heat-proof shallow bowl, mix the salt, pepper, soy sauce, sherry, sugar, sesame oil, cornstarch and mushroom liquid. Add the chicken and coat thoroughly. Sprinkle mushrooms, ginger strips and green onions on top. Place the bowl on a rack in a pot for steaming or in a bamboo steamer in a wok. Steam over boiling water for 20-30 min. until the chicken is cooked thoroughly. Serve over rice.