Start by chopping the garlic and spring onions finely in a food processor. Slice the chicken into chunky pieces, add to the blender. Chop until very fine. Add a pinch of white pepper and 1 teaspoon of low-salt soy sauce.

Using a medium frying pan, place the noodles into 500ml boiling water. They only take a couple of minutes to cook so now you need to work fast! Once softened, break up the nest using a fork to separate the noodles. Take the chicken mixture and form into tiny meatballs using a teaspoon measure, then roll by hand. With the water at a rolling boil, drop the meatballs straight into the pan, as you make them. Because they are so tiny, they cook very quickly. (About 6-8 minutes)

While the chicken meatballs are boiling and steaming, slice the mushrooms into the pan and add the soy sauce, white pepper and Shaoxing rice wine. This is a subtle but pungent ingredient that adds so much to this dish. If you don't have any, just add an extra tablespoon of soy sauce. Snip more spring onion and some chives onto the top using scissors. One quick stir and it's ready to serve!