Method:
1.	For the Mushroom Broth: Scald the whole chicken in hot boiling water, then place in a double-boiler together with the ganoderma mushrooms, cordyceps, cured ham and water. Cover and bring liquid to a boil, reduce heat and allow to simmer for about 4 hours.
2.	For the Stuffed Zucchini Flower: Heat olive oil in a pot and sauté 60g of the King Oyster mushrooms. Season with salt and pepper to taste, and then set aside. Mix the minced chicken meat with egg white and fresh cream in a bowl. Season with salt and pepper and continue whisking until light and fluffy. Add in the sautéed King Oyster mushrooms. Adjust seasoning. Fill a piping bag with this mixture and pipe it into the zucchini flowers. Poach the stuffed zucchini flowers in some broth in a pre-heated oven.
3.	For the Potato and Veal Jus: Warm the veal jus in a pot; then add the prepared Mushroom Broth and bring the liquid to a boil. Add in the soaked dehydrated potatoes and allow to simmer until they are tender.
4.	For the King Oyster Mushrooms: Sauté the remaining King Oyster mushrooms with some Dandaragan Estate Olive Oil and season with salt and pepper to taste.

To Serve:
Spoon some sautéed King Oyster mushrooms onto the center of a serving plate. Top with poached stuffed zucchini flower and spoon some potato and veal jus over. Garnish with parsley leaves.