Hot And Sour Soup - cooking recipe

Ingredients

4 black Chinese mushrooms
20 dried lily buds (optional)
4 oz. bamboo shoots
1 boneless, skinless chicken breast
1 Tbsp. dry sherry
2 Tbsp. cornstarch
4 c. chicken broth
3 Tbsp. water
1/2 tsp. white pepper
4 oz. tofu, cut into 1/2-inch cubes
1 large egg, lightly beaten
3 Tbsp. white vinegar
1 tsp. sesame oil
1 Tbsp. soy sauce
2 green onions, cut into 1 1/2-inch slivers

Preparation

Soak black Chinese mushrooms and lily buds for 30 minutes; drain.
Cut mushrooms in thin strips; cut off and discard hard tips from lily buds.
Tie each bud onto itself to make a knot in the middle.
Cut bamboo shoots into matchstick pieces.
Cut chicken into thin slices; sprinkle with sherry and let stand 15 minutes.