2 cans chicken broth
3 cans water
1 white bean curd (cut to sm. cubes)
2 oz. dry lily needle flower (pre-soaked; washed; chopped to pieces)
2 oz. dry cloud ear (pre-soaked; washed; chopped)
3 black mushrooms (pre-soaked; washed; chopped)
2 oz. bamboo shoot (chopped)
1/2 chicken breast (chopped)

SEASONING:

2 tbsp. white vinegar
2 tbsp. cornstarch
1/2 tsp. salt
1 tsp. sugar
Sprinkle pepper
1/2 tsp. chili sauce
1/2 c. water

1. Mix chicken broth with water, bring to boil.

2. Put in chicken, mushroom, lily flower, cloud ear and bamboo shoot, simmer about 30 minutes.

3. Add in bean curd, slowly boil for another 15 minutes.

4. Mix the seasoning well, pour into soup, stirring until soup becomes clear.