Method:

Prepare the chicken by cleaning the stomach cavity thoroughly. Blanch the chicken in boiling water for one minute and drain it.

Add a little oil in the wok, followed by the fresh shiitake mushrooms, shimeiji mushrooms, king oyster mushrooms and Seasoning 1. Bring it to simmer and let it stew until the water is reduced completely. Turn off the fire and set aside.

Stuff the stewed mushrooms into the stomach cavity of the chicken and secure it tightly with toothpicks.

Place the stuffed chicken into an appropriate cookware and add the chinese cabbage and enoki mushrooms. Add Seasoning 2 and stew for 1 hour 30 minutes before serving.

Add in cheese. Once it melts, add in water and sugar. Stir and mix well to form the sauce.

Enjoy!