Asian Hot And Sour Chicken Soup

• 3 1/2 cups chicken broth (for a lighter chicken flavor use 2-1/2 cups broth and 1 cup water)
• 2 cups sliced fresh mushrooms
• 1/2 - 3/4 cup sliced bamboo shoot, drained
• 3 slices fresh peeled gingerroot
• 3 garlic cloves, minced
• 2 teaspoons soy sauce
• 1/2 teaspoon crushed red pepper flakes (or adjust to heat level)
• 1 lb boneless skinless chicken breast, cut into thin strips
• 1 tablespoon sesame oil
• 3 tablespoons rice wine vinegar or 3 tablespoons red wine vinegar
• 2 tablespoons cornstarch (for a thicker consistency use 3 tablespoons)
• 1 large egg, beaten
• 2 large green onions, chopped

1. In a medium saucepan combine the chicken broth, mushrooms, bamboo shoots, sliced ginger, garlic, soy sauce and chili flakes; bring to a boil, reduce heat to low and simmer while you assemble the other ingredients.
2. Place the chicken strips in a bowl and toss with the sesame oil.
3. In another bowl stir together the cornstarch and vinegar; set aside.
4. Increase the broth heat to medium-high and return to a full boil; add in the coated chicken slices and return to a boil again, then drizzle in the egg while stirring slowly to create long strands of egg.
5. Stir in the vinegar/cornstarch mixture; simmer over medium heat stirring occasionally until the chicken is cooked through and the broth has thickened slightly (about 3-4 minutes).
6. Garnish the top with chopped green onions.
7. Delicious!

chicken broth, mushrooms, bamboo shoot, gingerroot, garlic, soy sauce, red pepper, chicken breast, sesame oil, rice wine vinegar, cornstarch, egg, green onions

Taken from www.food.com/recipe/asian-hot-and-sour-chicken-soup-323742 (may not work)