Soak the wood ear and shiitake mushrooms until softened, then drain. Finely chop the carrot, onion, and mushrooms in a food processor. Boil the chicken breasts, shred them, and process until fine. Mix the chicken with the vegetables and mushrooms. Sauté some onions, add the chicken mixture, and stir-fry. Season to taste. Once cooked, add chopped green onions and black pepper for aroma.

Combine all the flours in a pot with 3 cups water (about 700 ml). Stir until smooth. Place over medium heat, stirring constantly. When the mixture thickens, reduce the heat and keep stirring until the batter turns translucent. Spoon the batter into individual bowls, using a spoon dipped in oil to prevent sticking.

Top each bowl of rice cake with the sautéed chicken mixture. Serve with sweet and spicy fish sauce and a slice of Vietnamese pork sausage (chả lụa).