Ingredients:

• 1 cup – thinly stripped Tofu
• 1/4 cup – shredded Bamboo shoots
• 2 tbsp – shredded Carrot
• 1/4 cup – thinly sliced Mushroom
• 1 cup – thin strip of Chicken Meat or lean Pork
• 1/2 cup – finely chopped Spring onion
• 1/2 cup – water chestnut, thinly sliced
• 2 – Garlic cloves, finely chopped
• 1 tbsp – fresh grated Ginger
• 2-3 – red hot chillies, deseeded and cut into thin strips
• 2 – eggs
• 1 tbsp – soy sauce
• 1/2 tsp – chilli sauce
• 2 tbsp – Vinegar
• 1 tsp – corn-starch
• 3 cups – Chicken stock
• 2 cups – water
• 1 tbsp – sesame oil
• Salt – as per taste
• Pepper – as per taste

Method:

1. Put mushroom in boiling water. Cover with lid, remove from fire and let it stand for 20-30 mins.
2. Drain and keep aside.
3. Heat oil in a sauce pan.
4. Saute mushroom, ginger and garlic for 2 mins.
5. Add chicken pieces.
6. Let it cook till it turns white.
7. Add bamboo shoots and carrots.
8. Cook for another 2 mins.
9. Add water and chicken stock and bring it to boil.
10. Simmer for 5 mins.
11. Dissolve corn-starch in 3 tbsp water.
12. Slowly stir mixture into soup.
13. Stir till soup boils.
14. Add water chestnut, vinegar and soy sauce.
15. Add tofu, spring onion, salt and pepper.
16. Bring it to boil again.
17. Beat the eggs.
18. Slowly pour the eggs, stirring soup vigorously.
19. Serve hot.

Recipe courtesy of Pammi Singh