Sizzling Hot And Sour Soup(Makes 4 To 6 Servings)

• 4 dried black mushrooms
• 5 c. chicken broth
• 1 chicken breast, skinned, boned and cut into matchstick pieces
• 1/4 c. slivered bamboo shoots
• 1/2 c. rice vinegar
• 2 Tbsp. soy sauce
• 1 green onion (including top), cut into 2 inch slivers
• 1 tsp. finely chopped cilantro (Chinese parsley)
• 1 tsp. hot pepper sauce (may use Tabasco sauce)
• 1/2 tsp. salt
• 1/2 tsp. white pepper
• 3 Tbsp. cornstarch mixed with 1/4 c. water
• 1 egg, lightly beaten

1. Soak mushrooms in warm water for 30 minutes, thereafter drain, cut off stems and thinly slice caps.
2. Bring broth to boil over medium-high heat.
3. Add chicken; stir for 3 minutes.
4. Stir in all ingredients except cornstarch and egg.
5. Return to boil, then add the cornstarch.
6. Stir until thickens.
7. Remove pot from heat. Slowly drizzle in egg, stirring constantly.

black mushrooms, chicken broth, chicken, shoots, rice vinegar, soy sauce, green onion, cilantro, hot pepper sauce, salt, white pepper, cornstarch mixed, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751979 (may not work)