Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pt Chicken stock
4 Dried Chinese mushrooms
1 2-inch piece bamboo shoot
2 Bean curd cakes
2 oz Chicken, shredded finely
1 oz Frozen peas
1/2 ts Salt
1 pn MSG (optional)
2 1/2 tb Wine vinegar
1 tb Soy sauce
1 pn White pepper
3 tb Cornflour
6 tb Water
2 Eggs, beaten

From the Peking region of China:

Soak the Chinese mushroom for 20 minutes, drain, stem and shred
them.
Finely shred the bamboo shoot. Cut bean curd cakes in 1/2-inch
cubes.
Heat the chicken stock in a pan with the mushrooms, bamboo
shoots, bean curd, chicken meat, peas, salt and MSG. Bring to a boil
and simmer together for 3-4 minutes.

Mix together the vinegar, soy sauce, pepper, cornflour and water
in a bowl, and pour this into the simmering stock to thicken it.

Bring back to a boil, then pour the beaten egg in a thin stream
onto the surface of the soup. Serve at once in a tureen or in
individual bowls.

From: "The Encyclopedia of Regional Chinese Cooking."

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