Shredded Chicken Soup - cooking recipe

Ingredients

4 ounces cooked chicken breasts, shredded
1 teaspoon tapioca starch
1 tablespoon light soy sauce
1 teaspoon Chinese wine
5 cups water
4 dried Chinese mushrooms, soaked and shredded
1/4 cup bamboo shoot, shredded
1 tablespoon chopped green onion
1/4 teaspoon shredded fresh gingerroot
1 tablespoon chicken soup base or 1 chicken bouillon
1 teaspoon salt
1 teaspoon granulated sugar
1 tablespoon dark soy sauce
4 drops sesame seed oil
1/8 teaspoon white pepper
1/4 teaspoon Accent seasoning or 1/4 teaspoon msg (optional)
2 tablespoons tapioca starch
1/3 cup water

Preparation

Cook chicken breasts on a grill until just done, about 3 to 4 minutes.
Shred chicken and place in a mixing bowl.
In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine.
Pour mixture over shredded chicken, mix well and marinate for 15 minutes.
In a small bowl, soak Chinese mushrooms until soft.
Shred or cut mushrooms very thin.
In a large saucepan, add 5 cups of water; bring to boil.
Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes.
Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent.
Cook for 3 minutes.
In a small bowl, mix together tapioca starch and 1/3 cup water until smooth.
While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly.