INGREDIENTS
– 3 boneless skinless chicken thighs, cut into strip – 2 tablespoons water – 4 tablespoons cornstarch divided – 1 ½ teaspoons salt divided – 8 cups chicken broth – 2 teaspoons minced ginger – 2 small dried hot chiles sliced, plus additional for garnish
– ¾ teaspoon ground white pepper – 6 to 8 fresh shiitake mushrooms or dried and soaked, sliced – 6 to 8 fresh wood ear mushrooms or dried and soaked, sliced – 1 package tofu cut into ¼-inch, 2-inch-long strip – ½ cup sliced bamboo shoots cut into matchstick
– ¼ cup soy sauce regular – ½ teaspoon sugar – ½ cup white vinegar – 1 tablespoon sesame oil – 3 large eggs beaten – 4 green onions thinly sliced, for garnish (optional)
In a medium bowl, add the chicken, 2 tablespoons water, 2 tablespoons cornstarch, and 1/2 teaspoon salt, stirring to coat completely. Allow to stand for 10-15 minutes.
In a large saucepan, mix the broth, ginger, chiles, and white pepper; bring to a simmer over medium-high heat.
Add the chicken to the bowl, along with any liquid or cornstarch. Simmer for around 10 minutes.
Add the tofu, both types of mushrooms, bamboo shoots, soy sauce, the remaining teaspoon of salt, sugar, vinegar, and sesame oil, and cook for another 10 minutes or so.
In a small dish, combine the remaining 2 tablespoons cornstarch and 2 teaspoons lukewarm water.
Stir in the cornstarch mixture while the soup is still boiling, and simmer for a few minutes, or until the broth thickens slightly.
With the soup boiling again, gently swirl it in a circular motion while putting the egg into the saucepan in a continuous stream to form ribbons of cooked egg.
Serve hot, topped with green onions and chilies if preferred.
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