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1
Combine chicken feet, chicken bones, and ham in a large stockpot. Cover with cold water. Bring to a boil over high heat. Drain bones in sink, then rinse under cold running water. Return to pot, add ginger, garlic, onion, and 6 scallions. Cover with water, bring to a boil over high heat, reduce to a bare simmer, and cook for 1 hour, skimming off scum and fat occasionally. Pour through a fine mesh strainer into a large pot. Discard solids. You should have about 1 1/2 quarts broth. If not, reduce to 1 1/2 quarts.
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2
Combine 2 teaspoons cornstarch with 2 teaspoons water in a small bowl and mix with a fork. Add to broth. Add soy sauce and sesame oil. Bring to a boil, season to taste with salt and pepper, and keep warm.
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3
: While broth simmers, place wood-ears and day lilies in separate bowls and cover with warm water. Let soak at least half an hour. Drain carefully, then thinly slice wood-ears and cut day lilies crosswise into 2-inch pieces.
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4
When broth is ready, add sliced wood-ears, day lilies, tofu, and pork. Beat together egg with 1/2 teaspoon cornstarch. Bring broth to a boil, reduce to a bare simmer, and slowly pour the egg into the broth in a thin steady stream. Let egg set for 15 seconds, then stir gently to incorporate. Season soup to taste with salt if necessary.
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5
Just before serving, stir in white pepper and vinegar. Drizzle with sesame oil and sprinkle with scallions and cilantro. Serve immediately, passing more white pepper, vinegar, and sesame oil at the table to adjust for taste.
