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Rinse the dried shiitake mushrooms and black fungus, then soak in warm water until softened. The black fungus hydrates quickly, but the shiitake mushrooms are best soaked overnight. Soak the vermicelli in warm water until soft too.
Remove the shiitake stems and thinly slice the mushrooms. Trim away the hard centre of the black fungus, then thinly slice. Rinse both again, then cut the softened vermicelli into short pieces.
Bring a pot of water to the boil with a splash of Shaoxing wine and a pinch of white pepper. Add the chicken breast, cover, reduce to low heat for 10 minutes, then turn off the heat and leave for 5 minutes. Transfer to an ice bath or cold water and shred.
Bring some chicken stock, mushroom soaking liquid and water to a boil. Add the mushrooms and black fungus and cook for 15 minutes, then add the vermicelli for 5 minutes. Stir in the shredded chicken, corn starch slurry, dark soy sauce, salt and sesame oil.
Serve with white pepper and a drizzle of sesame oil.