How to make it
Soak the shiitake mushrooms in hot water for 20 mins or until softened. Strain and reserve the soaking liquid. Remove the stems from the mushrooms and discard.
Heat the oil in a medium saucepan over medium-high heat. Add the ginger, garlic and spring onion and stir-fry for 1 min. Add sauce mix, mushroom soaking liquid and mushrooms. Bring to a simmer.
Add the chicken, skin side down, gently simmer for 10 mins. Turn the heat off, cover and sit for 30 mins. The slow cooking will allow the chicken to cook through and absorb all the flavours.
Remove the chicken and mushrooms. Slice the chicken. Strain the liquid and season to taste with salt. Place a quarter cup of each liquid into 4 shallow serving bowls. Add the cooked noodles and top with blanched gai lan, sliced chicken and a mushroom. Drizzle each plate with a little Lee Kum Kee Pure Sesame Oil and a spoon of Lee Kum Kee Chilli Garlic Sauce.