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- 4-5 wood mushroom
- 1\4 cup sliced
bean curd, well drained
- 1/2 cup canned bamboo shoots, drained
- 6 cups fresh chicken stock
- 1 teaspoon salt
- 1\4 cup soy sauce
- 1\2 cup ground chicken
1/4 tsp. white pepper
- 1 tbsp. chili sauce
- 2 tbsp. white vinegar
- 1\4 cup corn flour
1 egg, beaten

1. Soak the mushroom in warm water for 15-20 minutes or until soft. Strain mushroom liquid and reserve. Cut the mushrooms into thin strips, about 1 inch long, set aside.
2. Slice bean curd and cut bamboo shoots into 1 inch long sticks and set aside.
3. Place the chicken stock in a large pot and bring to boil. Add the salt, soy sauce, mushroom liquid, mushrooms, bamboo shoots and ground chicken and stir well. Lower  the  heat and simmer soup for 3-5  minutes.
4. Add the white pepper, chili sauce, vinegar, and bean curd, stir gently.
Mix the corn flour and little water to make a smooth paste. Stirring all the time, add the paste to the boiling soup in a thin stream. Pour in the egg and stir until it separates into shreds. Add salt and pepper to taste.
Serve: 6