Peel the taro and shred it into thin strips. Fry the taro strips to form a nest-shaped basket.
Soak the dried yellow fungus in water until soft. Cook the yellow fungus in boiling water until fully cooked and drain.
Prepare the seasoning mix for quail eggs. Cook and bring it to a boil. Put in the quail eggs and simmer for 15 minutes.
Marinade the duck breast for 10 minutes.
Heat the wok over medium-high heat to 180°C, par-fry the duck breast until medium-well and drain. Heat the wok again and fry the king oyster mushroom until golden brown then drain.
Heat the wok, sauté the minced garlic until fragrant. Add the yellow fungus, duck breast, king oyster mushroom and seasoning mix and stir fry well. Add the quail eggs and mix well. Put everything into the nest and serve.
*Made with chickens with no hormones used during raising