Boil the crab until cooked, then remove the meat. Season the crab meat with a pinch of salt, fish sauce, MSG, and a little pepper.

Simmer the chicken carcasses and chicken breast in 6 1/3 cups water (about 1.5 liters). Once the chicken breast is cooked, remove it and let it cool. Continue simmering the carcasses to make a flavorful broth.

Soak the dried shiitake mushrooms until soft, rinse several times to clean, then chop them finely.

Soak the snow fungus until it expands, trim off the tough stem, then chop it finely.

Shred the cooked chicken breast into thin strips.

Boil the quail eggs and peel them.

Strain the chicken broth to remove the bones. Add the crab meat, chopped shiitake mushrooms, shredded chicken, and quail eggs to the broth. Season to taste. Mix the tapioca starch with 1/2 cup water, then slowly pour it into the soup while stirring constantly to prevent lumps and sticking. Adjust the amount of starch to reach your desired thickness. Crack the large eggs directly into the soup, stirring as you pour to create egg ribbons. Add the snow fungus last to keep its crunch. Taste and adjust seasoning, then turn off the heat.