Method

Combine all dressing ingredients in a small saucepan and cook over very low heat for 3–4 minutes or until it starts to boil. Remove and allow to cool completely.

Soak white fungus for 5–10 minutes. Trim the stems and discard the hard centre. Tear into small florets. Bring a saucepan of water to the boil and scald white fungus for 3–4 minutes. Remove with a slotted spoon into a basin of ice-cold water. Add the julienned cucumber and carrot and steep for 20 minutes. Drain well in a colander.

Mix chicken, white fungus, cucumber, carrot, leeks, shallots, ginger and chillies in a salad bowl. Drizzle about 2 tablespoons of prepared dressing over it and toss briefly to mix. Dish out and serve with a good sprinkling of sesame seeds.