Found a simple recipe in the net : http://www.grouprecipes.com/11314/braised-chicken-with-chinese-mushroom-and-carrots.html

But with me I just chopped the chicken drumstick into 3 pieces, too lazy to debone them.
And used the following recipe as a guideline and like chinese cooking you can improvise the content according to taste.

It was interesting to add the mushroom water as part of the sauce base..gives it that extra ummph taste....
The corn starch thickened the base....

Ingredients
500g chicken thigh fillets cut into cubes
3 carrots cut into cubes
10 Chinese mushrooms.
Half a shallot
4 cloves of garlic finely chopped
1 tsp of ginger
1 tsp of Chinese cooking wine (ShaoXing cooking wine)
2 tbsp of light soy sauce
3 tbsp of dark soy sauce
1 tbsp of oyster sauce
1/2 tsp of sesame oil
180ml of chicken broth
4-5 Star anise
2 dashes of white pepper
1 tbsp of corn flour diluted with water
2 chillies chopped finely (optional)

Directions
Begin with soaking the Chinese Mushroom with boiling hot water for at least an hour. De-stalk it and keep the soaking water.
Marinate chicken with light soy sauce, pepper, sesame oil for 15 mins.
Heat oil, add in shallot, garlic and ginger and fry until fragrant.
Add chicken, chinese cooking wine, star anise and chilli and stir fry for about 5 minutes.
Add carrot, chinese mushroom, dark soy sauce and oyster sauce. Stir well.
Pour chicken broth and the about half a cup of soaking water from the mushroom and mix well.
Leave everything to simmer for about 20 minutes, stirring occasionally.
Add corn flour mix and let it cook for another 10 minutes.
Pour and serve hot