Fried Skewers

Cut chicken breast into 2cm cubes. In a bowl, combine chicken breast with 10g Shaoxing wine, 20g light soy sauce, 1g white pepper, and 10g cornstarch. Mix well and marinate for 15 minutes.

Peel and slice lotus root into 0.5cm thick rounds. Cut firm tofu into 2cm cubes. Clean fresh shiitake mushrooms and leave whole or halve if large.

Thread the marinated chicken breast, firm tofu, lotus root, and fresh shiitake mushrooms onto bamboo skewers, alternating for variety. Aim for 3-4 pieces per skewer.