Cut the carrot into bite-sized chunks using a rolling cut method. Tear the konjac into bite-sized pieces using a spoon.

Cut the lotus root into quarter slices and soak in water to remove excess starch. Slice the burdock root diagonally and soak in water to prevent discoloration.

Place konjac in a microwave-safe container with water and cover loosely with plastic wrap. In another container, soak dried shiitake mushrooms in water and cover loosely. Microwave both at 600W for 5 minutes. Rinse konjac and drain. Remove shiitake stems and quarter the mushrooms.

Cut chicken thigh into bite-sized pieces.

Combine carrot, lotus root, burdock root, konjac, shiitake mushrooms, and chicken in a microwave-safe container. Add the seasonings and shiitake soaking liquid. Mix well and cover loosely with plastic wrap. Microwave at 600W for 15 minutes.