1. Cook chicken strips till done. Set aside. 2. Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes. 3. While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness - I used about 3/4 of slurry). 4. Add eggs while stirring and cook for 30 seconds or until eggs are done. 5. Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
