Egg Drop Soup - cooking recipe

Ingredients

3 oz. canned bamboo shoots
2 small cultivated mushrooms
1 1/2 oz. cooked pears
2 small tomatoes, skinned and sliced
3 oz. chicken (white meat)
2 eggs
1 1/2 pt. or 3 3/4 c. chicken stock or bouillon cube and water
pinch of salt
pinch of sugar
few drops sesame oil
few drops ginger sherry

Preparation

Cut bamboo shoots into strips and mushrooms into very thin slices.
Add the pear, tomatoes, and thinly sliced chicken.
Beat the eggs and leave aside.
Bring chicken stock to a boil.
Add prepared ingredients except the eggs and cook 1 to 2 minutes.
Add salt, sugar, sesame oil and ginger sherry and cook for 1/2 minute. Trickle beaten eggs into soup, stirring as you do.
Cook for 1/4 minute.
Serve at once.