Ingredients

• 4-6 dried Chinese mushrooms, soaked
• 4 ounces chicken
• 1 package firm tofu
• 2 ounces sliced bamboo shoots, drained
• 2 1/2 cups chicken stock
• 1 tablespoon rice wine or
• sherry wine
• 1 tablespoon light soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch, mixed with water
• salt(to taste)
• hot pepper sauce(to taste)

Directions

1. Squeeze all excess water from mushrooms and discard hard stalks.
2. Thinly shred the mushrooms, chicken, tofu and bamboo.
3. Bring the stock to a boil in a wok and add the shredded ingredients.
4. Bring back to a boil and simmer for about 1 minute.
5. Add seasonings to taste and bring back to the boil once more.
6. Thicken with cornstarch paste.