Ingredients
- 6 6 6 ounces chicken breasts, cut into thin strips
- 1 1 1 quart chicken stock
- 1 1 1 cup soy sauce
- 1 1 1 teaspoon white pepper
- 6 6 6 ounces bamboo shoots, cut into strips (canned is perfect)
- 6 6 6 ounces wood ear mushrooms, cut into strips (or canned straw mushrooms, if woodear can't be found)
- 1 1 1 ⁄2 cup cornstarch
- 1 1 1 ⁄2 cup water
- 2 2 2 eggs, beaten
- 4 4 4 ounces white vinegar
- 6 6 6 ounces silken tofu, cut into strips
Preparation
Step 1
Directions
Cook chicken strips till done. Set aside.
Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry).
Add eggs while stirring and cook for 30 seconds or until eggs are done.
Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!
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Directions
Cook chicken strips till done. Set aside.
Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry).
Add eggs while stirring and cook for 30 seconds or until eggs are done.
Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!
Submit a Correction