A. THE CHICKEN

Clean the chicken, pat dry, season lightly with some salt and then pan sear until they are lightly brown. Keep aside.

Prepare & measure the sauces and seasonings. Soak dried shiitake mushrooms in hot water to soften. Soak dried chili. Prepare spring onion or scallions, tie into knot. See pic below. Separate garlic bulb into cloves.

Place chicken in a deep pot or pan. Add just enough water to barely cover the chicken. Add all the ingredients into the pot (except for D - corn flour slurry). Cover the pot and cook over medium heat until it boils. Leave to boil for 5 minutes. Then turn down the heat to medium low. Then cover the pot again and leave to simmer for another 20-25mins.

Remove the lid from the pot. Add D (corn flour slurry). Stir and leave to a boil again. Taste and adjust seasoning accordingly and immediately remove the pot from the heat. Serve warm.

Note: The soup will slightly thicken once cooled. Serve as it is, with rice or bread.