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.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Add eggs while stirring and cook for 30 seconds or until eggs are <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> done.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Turn off heat. Add vinegar and tofu. Spoon into bowls and enjoy!

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Serves 6