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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rinse the dried shiitake mushrooms and black fungus, then soak in warm water until softened. Soak the vermicelli in warm water until soft.
Remove the shiitake stems and thinly slice the mushrooms. Trim away the hard centre of the black fungus, then thinly slice. Rinse both again, then cut the softened vermicelli into short pieces.
Bring a pot of water to the boil with a splash of Shaoxing wine and a pinch of white pepper. Add the chicken breast, cover, reduce to low heat for 10 minutes, then turn off the heat and leave for 5 minutes. Transfer to an ice bath or cold water and shred.
Bring the chicken stock, mushroom soaking liquid and water to a boil. Add the mushrooms and black fungus and cook for 15 minutes, then add the vermicelli for 5 minutes.
Stir in the shredded chicken, corn starch slurry, dark soy sauce, salt and sesame oil.
Serve with white pepper and a drizzle of sesame oil.
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Normally wood ear fungus is used as well - use half wood ear fungus and half black fungus if you have it.
Soak the shiitake mushrooms overnight for the best texture.
Can I use wood ear fungus instead of black fungus?
Yes, you can use half wood ear fungus and half black fungus if you have it.
How long should I soak the shiitake mushrooms?
For the best texture, soak the shiitake mushrooms overnight.
What can I use if I don't have Shaoxing wine?
You can substitute Shaoxing wine with dry sherry or omit it if necessary.
Is there a substitute for corn starch slurry?
You can use water chestnut starch as an alternative to corn starch slurry.
How do I know when the chicken is cooked?
The chicken is cooked when it is no longer pink inside and shreds easily.
