Begin with soaking the shiitake mushroom with boiling hot water for at least an hour. De-stalk it and keep the soaking water.
Marinate chicken with soy sauce, pepper and sesame oil for 15 mins.
Heat oil, add in shallot, garlic and ginger and fry until fragrant. Add chicken, Chinese cooking wine, star anise and chilli and stir fry for about 5 minutes. Add carrot, Chinese mushroom, soy sauce and oyster sauce. Stir well. Pour chicken stock and the about half a cup of soaking water from the mushroom and mix well. Leave everything to simmer for about 20 minutes, stirring occasionally.
Dilute corn flour with water and add to pot; cook for another 10 minutes.