• 4servings
  • 25minutes
  • 342calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B9, B12, H
MineralsCopper, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 ounces chicken breasts , cut into thin strips

  2. 1 quart chicken stock

  3. 1 cup soy sauce

  4. 1 teaspoon white pepper

  5. 6 ounces bamboo shoots , cut into strips (canned is perfect)

  6. 6 ounces wood ear mushrooms, cut into strips (or canned straw mushrooms, if woodear can't be found)

  7. 1/2 cup cornstarch

  8. 1/2 cup water

  9. 2 eggs , beaten

  10. 4 ounces white vinegar

  11. 6 ounces silken tofu , cut into strips

Instructions Jump to Ingredients ↑

  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!


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