50 g black wood-ear fungus (bok nee)
300 g chicken fillet, steamed and shredded finely
150 g shallots, peeled and sliced lengthwise
4 tablespoons ginger flower, finely sliced
2 tablespoons toasted grated white part of coconut (kerisik), pounded
2 tablespoons sambal belachan*
3 tablespoons calamansi juice
2 tablespoons sugar, or to taste
1 teaspoon salt, or to taste
Soak the fungus for about 15 minutes and pinch off all hard bits before scalding with hot water.
Drain and slice very finely.
Combine the dressing ingredients in a mixing bowl.
Add the shallots, ginger flower and pounded toasted grated white coconut.
Mix well and toss with the fungus and the shredded chicken fillet.
To make sambal belachan, wash some fresh red chilies, bird's eye chilies (optional) and pound with toasted dried shrimp paste.