Hot and Sour Soup with Chicken and Eggs

• 4 each chicken breasts
• 4 tablespoons soy sauce, tamari
• 1 tablespoon vegetable oil
• 6 cups water
• 3/4 teaspoon white pepper ground
• 1/4 pound snow pea pods
• 1 each sweet red bell peppers
• 8 ounces bamboo shoots
• 2 each chicken bouillon cubes
• 1 pound tofu
• 13 cup cornstarch
• 2 large eggs

1. Cut the chicken into 18 in.
2. slices.
3. Stir the chicken slices with 1 tablespoon soy sauce in a bowl.
4. Cook chicken in oil in 5 qt.
5. dutch oven until tender - about 3 min.
6. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently.
7. Reduce heat to low and simmer for 10 min.
8. or until veg.
9. are tender.
10. Add chicken and tofu, bring to boil over medium heat.
11. Stir cornstarch and 13 cup water in small bowl until smooth.
12. Gradually add the mixture to the simmering soup until slightly thickened and smooth.
13. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set.

chicken breasts, soy sauce, vegetable oil, water, white pepper, snow, sweet red bell peppers, bamboo shoots, chicken bouillon cubes, tofu, cornstarch, eggs

Taken from recipeland.com/recipe/v/hot-sour-soup-chicken-eggs-46723 (may not work)