Soak dried shiitake mushrooms in water until softened. Reserve 200cc of the soaking liquid and cut the mushrooms in half.

Prepare vegetables: cut lotus root into half-moon slices, carrot into irregular chunks, burdock root into diagonal slices, bamboo shoot into wedges and half-moon slices, and snow peas into diagonal halves after blanching.

Tear konjac into bite-sized pieces and boil for 3 minutes to remove its odor.

Cut chicken thigh into bite-sized pieces.

Heat salad oil in a pan over medium heat and sauté chicken until its color changes. Add prepared vegetables, mushrooms, and konjac, and stir until coated with oil.

Add shiitake soaking liquid and all seasonings except soy sauce. Bring to a boil, skim off any foam, cover with a drop lid, and simmer for 10 minutes.

Add soy sauce and continue simmering for another 10 minutes, stirring occasionally, until the liquid reduces to one-third.