Source: Sunrise Chinese Cookbook

Bring to boil

• 6 cups chicken broth

Add

• Sliced shiitake mushrooms
• Chicken, cut into matchsticks and splashed with cooking sherry

Simmer for 5 minutes, return the soup to a full boil.

Add

• 1-2 packages extra firm bean curd, cut into ¼inch cubes
• 2/3 cup red wine vinegar
• 1/3 cup soy sauce

When the soup returns to a boil, add a blend of water and cornstarch (keeping ratio about 3:1 water to cornstarch). Stir until the soup thickens.

Turn off heat and Add

• 1 teaspoon white pepper
• 2 teaspoons sesame oil

Slowly stir in two or three beaten eggs to allow them to cook and disperse as they hit the hot soup. Serve with white pepper and sliced scallions on the side, for people to add to their tastes.

Glenda’s Secrets of Success

1. I usually use 3 cans of Campbell’s soup as my base. Once you add everything else this makes enough for 8 to 10 people. I use one or two whole chicken breasts cut up and a handful of dried shiitake mushrooms that have been soaked in warm water for at least half an hour before slicing. One package of bean curd is enough, but I usually add two. Then I vary the amounts of everything else, keeping the ratio of vinegar and soy at 2:1. You can add more or fewer eggs. I usually use ¼ cup of cornstarch in a ½ cup or more of water – the cornstarch thickens the soup, and I prefer this soup fairly thick.
2. The recipe calls for a few other ingredients that I do not usually include: sliced bamboo shoots and lean pork sliced into matchstick-shaped pieces.

“When BAKING follow directions. When COOKING, go by your own taste.” – LAIKO BAHRS