1 chicken breast
1/2 c. bamboo shoots
1/4 lb. fresh mushrooms
1 tsp. cornstarch
2 tsp. stock for dissolving cornstarch
6 c. stock
1 tbsp. sherry
1 tsp. salt
Few drops sesame oil

Slice chicken breast into thin pieces. Slice bamboo shoots and mushrooms. Blend cornstarch and cold stock to a paste. Boil 6 cups stock, add the chicken meat and vegetables, cover and simmer 5 minutes. Stir in sherry, salt and cornstarch paste. Cook over medium-high heat until soup thickens. Sprinkle with sesame oil.