Use fresh mushrooms. Rehydrated dried mushrooms are difficult to dry. And you need your mushrooms to be free from surface moisture to make sure that they turn crisp during frying.
Tear large mushrooms vertically into two to three portions.
Place all the mushrooms in a large mixing bowl and toss with the salt and pepper.
In a small bowl, beat the egg then pour into the bowl with the mushrooms. Mix well to coat each piece of mushroom with egg.
Whisk together half of the starch with the baking powder and dump into the bowl with the egg-coated mushrooms.
Mix to distribute evenly. The mixture should be a bit wet. If too wet (that can happen if the egg is quite large), you may add more starch, a tablespoon at a time.
Heat the wok. Pour in enough cooking oil to reach a depth of at least three inches at the center.
When the oil reaches 350F, fry the oyster mushrooms in batches until golden and crisp.
Drain the cooked mushrooms on a rack or shallow strainer, cook the next batch, and so on, until all the mushrooms have been fried.
Assemble the congee
Ladle hot congee into four bowls.
Drop pieces of fried mushrooms on top.
Sprinkle in the scallions, aonori and spicy furikake.