How to make it
Insert a sharp knife in the thickest part of the chicken breast and make a pocket. Put in half of the black truffle and the truffle butter.
Coat the breasts with 3 tablespoons of Oyster Sauce and wrap in cling film.
Bring a pot of water to boil, add the chicken, cover the pot, and reduce the heat to low and simmer for 15 minutes until cooked through.
In a small pot, combine the stock, 1 tablespoon of the Oyster Sauce and the Soy Sauce. Place over medium heat and stir until the sauce becomes syrupy.
Slice the chicken and serve with the sauce on the side. Sprinkle the remaining slices of truffle on top.