PF Chang's Hot and Sour Soup

6 oz. chicken breasts, cut into thin strips

1 quart chicken stock

1 C. soy sauce

1 tsp. white pepper

6 oz. bamboo shoots, cut into strips

6 oz. wood ear mushrooms, cut into strips

1/2 c. cornstarch

1/2 C. water

2 eggs, beaten

4 oz. white vinegar

6 oz. silken tofu, cut into strips

Cook chicken strips till done. Set aside.

Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms

and chicken. Stir. Let cook for 3 minutes.

While cooking, in separate bowl combine cornstarch and water to

make slurry. Add slurry a little at a time and stir until thick.

Add eggs while stirring and cook for 30 seconds or until eggs are

done.

Turn off heat. Add vinegar and tofu. Spoon into bowls and enjoy!

Serves 6