Rehydrate the mushrooms in lukewarm water for 30 minutes, then rinse and drain.

Simmer the chicken in lightly salted boiling water over medium-high heat for 20 minutes.

Remove the chicken; strain the broth and let both cool.

Thinly slice the chicken, mushrooms, tofu, and bamboo shoots.

Whisk the cornstarch with a little cold broth until smooth.

Bring the remaining broth to a boil.

Add the mushrooms, tofu, soy sauce, and ginger; cook over medium-high heat.

After 30 seconds, stir in the sliced chicken.

Add the rice vinegar, chili paste, and sugar; stir well.

While stirring, slowly pour in the cornstarch slurry and cook for 1 minute, until slightly thickened.

Slowly drizzle in the beaten eggs, stirring constantly to create thin ribbons; cook for 1 minute.

Season with Sichuan pepper, black pepper, and sesame oil; stir for 15 seconds.

Turn off the heat, then add the spring onions and cilantro.