1 raw chicken breast (1/2 lb.)
1/4 tsp. salt
1 tbsp. cornstarch
3 tbsp. water
1 tbsp. soy sauce
2 (10 1/2 oz.) cans beef broth
1 soup can water
1 (4 oz.) can sliced mushrooms and liquid
2 tbsp. vinegar
1 tbsp. sugar
Lemon slices

Skin chicken with sharp knife; cut into thin 2 inch long slices. Sprinkle with salt. Mix cornstarch with 3 tablespoons water and soy sauce. Combine with beef broth and water. Bring to boil; stir often. Add chicken, mushrooms and liquid, vinegar, and sugar. Heat. Simmer 5 minutes. Serve with a slice of lemon in each bowl, a cruet of vinegar on the table. 4 to 6 servings.