1 whole breast (2 pieces) of chicken, cooked and shredded
dried Shiitake mushrooms
dried cloud ears
Szechuan vegetable
bamboo shoots
solid tofu
chicken broth
corn starch
white vinegar
2 eggs
sesame oil
soy sauce
white pepper

In a large stock pot bring to a boil 4 cups chicken broth.
Add in the reconstituted ingredients first, then the canned ingredients.
To the pot then add the tofu, chicken and 3-4 tablespoons of soy sauce.
Stir in 4-6 tablespoons of vinegar to start with, then add one tablespoonful at a time to taste.
Add in 2-3 teaspoons white pepper, or taste. This gives the soup its heat.
Once the soup comes to a boil, add in 1-2 tablespoons of corn starch that has been diluted in cold water.
Stir the soup constantly once you've added the starch until it thickens.
In a small bowl crack the two eggs and beat in some sesame oil.
Pour egg mixture through either a fork or a sieve into the hot soup in a circular motion.
Gently stir the soup until the eggs cook, creating a flowery look.
Serve soup with a sprinkling of chopped cilantro and green onion per bowl.
Recipe will serve 6-8 people.

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