P.f. Chang's Hot and Sour Soup

Ingredients

• 6 ounces chicken breasts, cut into thin strips
• 1 quart chicken stock
• 1 cup soy sauce
• 1 teaspoon white pepper
• 6 ounces bamboo shoots, cut into strips (canned is perfect)
• 6 ounces wood ear mushrooms, cut into strips (or canned straw mushrooms, if woodear can't be found)
• 1/2 cup cornstarch
• 1/2 cup water
• 2 eggs, beaten
• 4 ounces white vinegar
• 6 ounces silken tofu, cut into strips

Directions

1. 1

   Cook chicken strips till done. Set aside.

2. 2

   Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.

3. 3

   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).

4. 4

   Add eggs while stirring and cook for 30 seconds or until eggs are done.

5. 5

   Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!