Ingredients

The following ingredients have 4 Servings
  • One 14 1/2-ounce can Chicken Broth
  • 1/4 cup cooked shredded Chicken
  • 1/4 cup sliced Bean Curd
  • 1/4 cup sliced dried Wood Ears Mushrooms (rehydrated)
  • 1/8 cup sliced Bamboo Shoots
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 1 teaspoon Dark Soy Sauce
  • 1 tablespoon Chinese Black Rice Vinegar
  • 1 tablespoon Red Wine Vinegar
  • 1 tablespoon freshly squeezed Lemon Juice
  • 1 tablespoon Fish Sauce
  • 2 tablespoon Water
  • 1 tablespoon Corn Starch
  • 1/4 teaspoon ground roasted Schezuan Peppercorns
  • 1/8 teaspoon ground Black Peppercorns
  • A few drops Sesame Oil
  • 1/2 Egg (slightly beaten)
  • 2 tablespoon minced Green Onions (to garnish)

Instruction

  • In a large sauce pan, combine chicken broth, chicken, bean curd, mushrooms and bamboo shoots.
  • In a small bowl, combine salt, sugar, soy sauce, rice vinegar, red wine vinegar, lemon juice, fish sauce, water, corn starch, peppercorns and sesame oil. Mix well.
  • Place sauce pan over medium high heat and bring to a boil.
  • When the base comes to a boil, add seasonings. Continue to boil for 2 - 5 minutes as soup thickens slightly.
  • Add beaten egg slowly, stirring to create ribbons.
  • Remove from heat.
  • Spoon into serving bowls. Garnish with minced green onions.
  • Serve hot.