Ingredients
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6 ounces chicken breasts, cut into thin strips
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1 quart chicken stock
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1 cup soy sauce
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1 teaspoon white pepper
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6 ounces wood ear mushrooms, cut into strips (or canned straw mushrooms, if woodear can't be found)
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1/2 cup cornstarch
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1/2 cup water
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2 eggs, beaten
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4 ounces white vinegar
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6 ounces silken tofu, cut into strips
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6 ounces bamboo shoots, cut into strips (canned is perfect)
Instructions
- Cook chicken strips till done. Set aside.
- Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
- While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry).
- Add eggs while stirring and cook for 30 seconds or until eggs are done.
- Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!