Ji si tang

Rehydrate dried shiitake mushrooms in warm water for 30 minutes. Once soft, remove stems and thinly slice the caps. Reserve the mushroom soaking liquid.

In a pot, combine chicken breast, 10g of sliced Ginger, 10g of Scallions cut into large sections, and 15g of Shaoxing wine. Cover with water and bring to a gentle simmer. Cook for 15-20 minutes until chicken breast is cooked through.

Remove chicken breast from the poaching liquid and let it cool. Once cool enough to handle, finely shred the chicken breast by hand or with two forks.