Hot & Sour Chicken Soup

• 3 cups chicken stock
• 12 cup water
• 14 lb mushroom, chopped
• 12 cup bamboo shoot
• 34 inch gingerroot, minced
• 2 cloves garlic, crushed
• 2 teaspoons soy sauce
• 14 teaspoon crushed red pepper flakes
• 1 lb chicken, cubed
• 1 tablespoon sesame oil
• 2 scallions, chopped
• 14 cup cilantro, chopped
• 3 tablespoons vinegar
• 2 tablespoons cornstarch
• 1 egg

1. Bring the stock, water, mushrooms, bamboo, ginger, garlic, soy sauce, and red pepper to a boil, then reduce to a simmer.
2. Toss the chicken with sesame oil.
3. Blend the vinegar with corn starch.
4. Beat the egg.
5. Return broth to a boil and add chicken.
6. While stirring briskly, slowly add the beaten egg.
7. Add the vinegar and cornstarch mixture, and boil until the chicken is cooked (5-8 minutes).
8. Stir in the scallions and sprinkle with cilantro immediately before serving.

chicken stock, water, mushroom, bamboo shoot, gingerroot, garlic, soy sauce, red pepper, chicken, sesame oil, scallions, cilantro, vinegar, cornstarch, egg

Taken from www.food.com/recipe/hot-sour-chicken-soup-31643 (may not work)