Ingredients:

• 1/2 lb – fine Chicken
• 2 cups – Chicken broth
• 1 can – straw mushrooms, drained
• 1 small can bamboo shoots, drained
• 2 small blocks – plain firm Tofu
• 2 eggs, lightly beaten
• 1 tbsp – grated fresh Ginger
• 2 Cloves – minced Garlic
• 2 tbsp – chopped green Onion
• 2 tsp – cider Vinegar
• White pepper
• Dark soya sauce
• 2 tsp – cornstarch
• 1 tbsp – cold water, sesame oil
• Vegetable oil

Method:

1. Heat a wok or skillet.
2. Add a small bit of oil.
3. Cook meat in hot oil.
4. Drain and set aside.
5. Re-heat wok, add 1 tbsp of oil.
6. Season with ginger and garlic, stirring well.
7. Add broth, add bamboo and tofu, which should be cut into small pieces.
8. Bring to a boil.
9. Flavor soup with vinegar (gives you the sour flavour) and white pepper (gives you the hot flavour).
10. Add enough soya sauce to get a nice brown color.
11. Flavor with salt.
12. Mix corn starch and water.
13. Bring soup to a boil again and slowly pour in corn starch.
14. Stir until the soup becomes creamy, using a circular motion, slowly and evenly pour in beaten eggs.
15. Do not stir again until the egg comes to the surface.
16. Add a small amount of sesame oil for extra flavor and added color.
17. Add mushrooms and onion, heat and serve.