P.F. Chang'S Hot And Sour Soup

• 6 ounces chicken breasts, cut into thin strips
• 1 quart chicken stock
• 1 cup soy sauce
• 1 teaspoon white pepper
• 6 ounces bamboo shoots, cut into strips (canned is perfect)
• 6 ounces wood ear mushrooms, cut into strips (or canned straw mushrooms, if woodear can't be found)
• 1/2 cup cornstarch
• 1/2 cup water
• 2 eggs, beaten
• 4 ounces white vinegar
• 6 ounces silken tofu, cut into strips

1. Cook chicken strips till done. Set aside.
2. Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
3. While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry).
4. Add eggs while stirring and cook for 30 seconds or until eggs are done.
5. Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!

chicken breasts, chicken, soy sauce, white pepper, bamboo shoots, wood ear mushrooms, cornstarch, water, eggs, white vinegar, silken

Taken from www.food.com/recipe/p-f-changs-hot-and-sour-soup-356263 (may not work)