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Insert a sharp knife in the thickest part of the chicken breast and make a pocket. Put in half of the black truffle and the truffle butter.
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Coat the breasts with 3 tablespoons of Oyster Sauce and wrap in cling film.
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Bring a pot of water to boil, add the chicken, cover the pot, and reduce the heat to low and simmer for 15 minutes until cooked through.
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In a small pot, combine the stock, 1 tablespoon of the Oyster Sauce and the Soy Sauce. Place over medium heat and stir until the sauce becomes syrupy.
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Slice the chicken and serve with the sauce on the side. Sprinkle the remaining slices of truffle on top.