Chinese style chicken noodle soup

Soak the dried shiitake about two hours until soft.

Squeeze the water out of the shiitake and save it; slice the mushrooms thinly. Tear the fresh mushrooms into bite size pieces.

Slice the chicken breast into half centimetre thick pieces and cut into long strips.

Marinate the chicken with the Chinese cooking wine, soy sauce, sugar, salt, black pepper and cornstarch; mix until the liquid is absorbed.

Heat the wok until you feel the heat above it, add the oil and coat the wok.

Add the minced garlic, the white parts of the spring onion and the diced shallot.

Add the minced ginger and stir a few times.

Add the chicken, spread it out, let it colour, then flip and mix so it does not stick together.

Add the shredded carrot and the mushrooms and stir roughly.

Pour in the chicken stock and the reserved mushroom soaking water, cover and bring to a boil.

In a second pot boil the noodles two to three minutes, taste to check, drain and lay them in the serving bowl.

Season the broth with salt and taste.

Cut the stems of the baby bok choy so they cook evenly, drop them into the wok and stir about 10 seconds, add the cilantro and turn off the heat.

Ladle the broth over the noodles, add a spoonful of the chicken and mushroom on top, place the blanched greens and sprinkle scallion and cilantro.