Soak the glass noodles in water until softened.

Boil the chicken in water for 5 minutes to remove impurities and odor.

Rinse the chicken under running water and set aside.

Prepare the vegetables: chop green onions, bok choy, oyster mushrooms, and green chilies. Wash the bean sprouts.

Heat 3 tbsp of cooking oil in a pan, add green onions and minced garlic, and sauté until fragrant.

Add 3 tbsp of oyster sauce and stir well.

Add 3 tbsp of chili powder and stir-fry for 1 minute.

Add the chicken to the pan and stir-fry for 1 minute to coat it with the seasonings.

Pour 7 cups of water into the pan, add 2 tbsp of soy sauce and 3 tbsp of cooking wine, and bring to a boil.

Reduce to medium heat and simmer for 20 minutes.

Add bean sprouts, bok choy, mushrooms, green chilies, and pepper. Cook until the bean sprouts are tender.