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 1 tablespoon 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:
Squeeze all excess water from mushrooms and discard hard stalks.
Thinly shred the mushrooms, chicken, tofu and bamboo.
Bring the stock to a boil in a wok and add the shredded ingredients.
Bring back to a boil and simmer for about 1 minute.
Add seasonings to taste and bring back to the boil once more.
Thicken with cornstarch paste.
Servings: 4
Time preparation: 8 min.
Time total: 13 min.