Hot And Sour Soup

• 4 black Chinese mushrooms
• 20 dried lily buds (optional)
• 4 oz. bamboo shoots
• 1 boneless, skinless chicken breast
• 1 Tbsp. dry sherry
• 2 Tbsp. cornstarch
• 4 c. chicken broth
• 3 Tbsp. water
• 1/2 tsp. white pepper
• 4 oz. tofu, cut into 1/2-inch cubes
• 1 large egg, lightly beaten
• 3 Tbsp. white vinegar
• 1 tsp. sesame oil
• 1 Tbsp. soy sauce
• 2 green onions, cut into 1 1/2-inch slivers

1. Soak black Chinese mushrooms and lily buds for 30 minutes; drain.
2. Cut mushrooms in thin strips; cut off and discard hard tips from lily buds.
3. Tie each bud onto itself to make a knot in the middle.
4. Cut bamboo shoots into matchstick pieces.
5. Cut chicken into thin slices; sprinkle with sherry and let stand 15 minutes.

black chinese mushrooms, lily buds, bamboo shoots, chicken breast, sherry, cornstarch, chicken broth, water, white pepper, egg, white vinegar, sesame oil, soy sauce, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=889078 (may not work)