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In a large pot over medium-high heat, add the oil. Once hot, add the chicken pieces and cook, stirring occasionally, until lightly browned all over, 7–8 minutes. Add 8 cups cold water, the ginger, and the peppercorns. Bring the mixture to a boil, then adjust the heat to maintain a strong simmer. Continue simmering, skimming off and discarding any impurities that float to the surface, until the chicken is cooked through and the stock is flavorful, 45–50 minutes.
Meanwhile, prepare the bamboo mushrooms. In a large bowl, add the dried mushrooms and enough cold water to cover by 2 inches. Position a small plate on top to keep the mushrooms submerged, and let soak until the mushrooms are soft, pliable, and hydrated, about 10 minutes.
Drain the mushrooms, discarding the soaking liquid, then cut them into 2-inch pieces.
Once the soup is done simmering, add the bamboo mushrooms and bamboo shoot, and continue cooking just until the bamboo pieces are slightly softened (everything should retain a bit of crunchiness), 10–15 minutes more. Taste and add salt as needed.
Divide the soup among 6 individual bowls, sprinkle each with some of the scallions, and serve hot.