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Prepare the mushrooms by soaking in two separate bowls of hot water.
Heat a large wok or saucepan over medium heat and add the oil.
Add the ginger, white parts of the spring onions (reserve the green parts to serve!), star anise, cassia and chillies. Fry these aromatics for a few seconds, then add the chicken and fry for a minute or two.
Add the soy sauces, oyster sauce and sugar (if using), then season with salt.
Add 500 ml of water and bring to a simmer.
Remove the stalks from the shiitake mushrooms and cut them in half on an angle.
Add all the mushrooms to the pan and simmer for 10 minutes.
Taste and adjust seasoning, then add the glass noodles and simmer for 5 further minutes, until the mushrooms and chicken are tender and the noodles have absorbed some of the liquid.
Remove from the heat and serve scattered with the spring onion greens.