6 c. chicken stock
1/3 lb. chicken breast, slivered
6 dried forest mushrooms, soaked to soften & cut in matchstick
1/2 c. bamboo shoots, cut matchstick
1/2 c. water chestnuts, sliced
1 tsp. minced ginger root
1/2 c. cloud ears, soaked to soften
2 fresh bean curd cakes, thinly sliced
1 tbsp. light soy sauce
1 tbsp. rice wine or dry sherry
2 tbsp. rice vinegar
1/2 tsp. pepper
Salt to taste
1 egg, beaten
2 tbsp. chopped green onion
1/2 tsp. sesame oil
1/2 tsp. chili oil, optional

1. Bring stock to boil, add chicken, mushrooms, bamboo shoots, water chestnuts, ginger root and cloud ears.

2. Lower heat and simmer 10 minutes.

3. Add bean curd, soy, wine, vinegar and pepper. Bring back just to a boil, season to taste with salt and remove from heat.

4. Slowly pour in beaten egg, stirring constantly. Add green onions and sesame oil and chili oil. Serve immediately.