Asian Hot And Sour Chicken Soup - cooking recipe

Ingredients

3 1/2 cups chicken broth (for a lighter chicken flavor use 2-1/2 cups broth and 1 cup water)
2 cups sliced fresh mushrooms
1/2 - 3/4 cup sliced bamboo shoot, drained
3 slices fresh peeled gingerroot
3 garlic cloves, minced
2 teaspoons soy sauce
1/2 teaspoon crushed red pepper flakes (or adjust to heat level)
1 lb boneless skinless chicken breast, cut into thin strips
1 tablespoon sesame oil
3 tablespoons rice wine vinegar or 3 tablespoons red wine vinegar
2 tablespoons cornstarch (for a thicker consistency use 3 tablespoons)
1 large egg, beaten
2 large green onions, chopped

Preparation

In a medium saucepan combine the chicken broth, mushrooms, bamboo shoots, sliced ginger, garlic, soy sauce and chili flakes; bring to a boil, reduce heat to low and simmer while you assemble the other ingredients.
Place the chicken strips in a bowl and toss with the sesame oil.
In another bowl stir together the cornstarch and vinegar; set aside.
Increase the broth heat to medium-high and return to a full boil; add in the coated chicken slices and return to a boil again, then drizzle in the egg while stirring slowly to create long strands of egg.
Stir in the vinegar/cornstarch mixture; simmer over medium heat stirring occasionally until the chicken is cooked through and the broth has thickened slightly (about 3-4 minutes).
Garnish the top with chopped green onions.
Delicious!