1: Pour the stock into a medium saucepan, place over a high heat and add the dried porcini, star anise, ginger, garlic and white spring onions. Add the chicken thighs to the pan, bring to a gentle simmer and cook gently for 25 minutes or until the chicken is tender.

2: Pour the broth through a strainer into a jug, remove the chicken from the strainer and set aside; discard 2. the rest of the contents. Return the broth to the pan and bring back to the boil over a medium-high heat. Allow to reduce for 5 minutes to intensify the flavour.

3: Meanwhile, shred the chicken meat, discarding the bones. Finely shred the green parts of the spring 2. onions and set aside for the garnish.

4: Stir the shaoxing wine, soy and oyster sauces into the broth. Season with a little salt if needed, and white pepper to taste. Add the egg noodles and cook until tender. Lift out the noodles and divide them between warmed bowls.

5: Add the chicken and choi sum to the pan, cook for 2 minutes to warm through and wilt the choi sum 2. then lift out and add to the bowls with the bamboo shoots and green spring onions. Ladle in the broth and drizzle with a little sesame oil to serve.