1 red chilli, chopped, to garnish
1½ tbsp dried wood-ear mushrooms or dehydrated black fungus
3 dried shiitake mushrooms
2 spring onions, finely sliced, to garnish
15g/½oz Korean sweet potato glass noodles
2 tbsp cornflour, blended with 2 tbsp water
2 tbsp Chinkiang black rice vinegar
Chinkiang black rice vinegar
1 tbsp Shaoxing rice wine (optional)
salt, to taste
1 tbsp sesame oil
2 tsp dark soy sauce
½ tsp ground white pepper
1 free-range egg, beaten
200g/7oz chicken wings
80g/2¾oz white crab meat
4 dried scallops or 3 tbsp dried shrimps