Drizzle in about 1/2 cup of
the mushroom soaking liquid along with the light soy sauce, dark soy sauce and rice wine and bring to a simmer.
But the mushrooms and
the mushroom soaking liquid did the trick!
Whisk the cornstarch into
the mushroom soaking liquid until smooth.
In a small bowl, whisk the cream, eggs, and the reserved
mushroom soaking liquid, and pour over the bread mixture.
Add reserved 1/3 cup chopped porcini mushrooms, reserved
mushroom soaking liquid (leaving any sediment behind), 2 cups stock, and degreased pan juices.
Add ground bean sauce and mix to coat pork belly, then add soy sauce, reserved
mushroom soaking liquid, star anise, and cinnamon sticks.
in a large saucepan, combine the chicken, water and
mushroom soaking liquid and bring to a boil over high heat.