Directions:

• To make the soup, soak the glass noodles and wood-ear mushrooms or black fungus in a large bowl of hot water for at least 30 minutes to rehydrate. Pour 100ml/3½fl oz hot water into another bowl and soak the shiitake mushrooms for at least 30 minutes.
• Put the chicken wings, dried scallops or shrimp and 2 litres/3½ pints water in a large saucepan, bring to the boil, then simmer, covered, for 1 hour.
• While the stock is cooking, squeeze out the shiitake mushrooms, reserving the soaking liquid, and finely slice the mushroom tops. Drain the glass noodles and wood-ear mushrooms or black fungus. Finely slice the wood-ear mushrooms (the rehydrated black fungus can be left as is). Cut the noodles into roughly 5cm/2in lengths.
• Take the stock off the heat and remove the wings and scallops from the stock (if using dried shrimps, leave them in the stock).
• Once slightly cooled, shred the scallops and chicken meat, discarding the chicken skin and bones. Return the shredded scallops and chicken meat to the stock.
• Pour the shiitake mushroom soaking liquid slowly into the stock, being careful not to pour in any bits of dirt left at the bottom of the bowl.
• Add the crab meat, wood-ear mushrooms, shiitake mushrooms and glass noodles to the stock. Mix all of the ingredients for the seasoning in a bowl and pour into the stock.
• Bring to the boil over a medium heat and simmer for 5 minutes to allow the soup to thicken. Turn off the heat and pour in the egg. Stir to create an egg-drop effect. Season with salt to taste and add the sesame oil.
• Serve the soup in warmed bowls and garnish with the spring onion and red chilli. Serve small bowls of Chinkiang black rice vinegar alongside for people to add to taste.