Hot and Sour Soup

From Szechuan Garden in Mountain View, CA.

Makes a LOT!

Boil on high for 30 minutes:
10 cups water
4 packets low-salt chicken bouillon
1.25 oz. black (shiitake) mushrooms, crushed (but not into powder)
4 oz. bamboo shoots, cut in strips
1 Tbs. corn starch in ¼ cup cold water (mixed)

Meanwhile, cut 2 chicken breasts into small pieces and marinate in the following spices:
3/8 cup white vinegar
5/8 cup soy sauce
2 ½ Tbs. corn starch mixed with 3/8 cup Chablis (or water, if desired)
3 ½ tsp. sugar
1 tsp. white pepper (or black, if necessary)
¼ tsp. red pepper
2 tsp. sesame oil

Prepare:
1 14-oz. package of extra firm Tofu, cut into strips or chunks the size of sugar cubes
1 egg, scrambled (mix, don’t cook yet), hold in fridge
1 scallion (or green onion), cut into small rings

Procedure:
Stir tofu into soup and cook 15 minutes.
Add meat and marinade and cook only 2 minutes.
Add egg slowly in a stream while stirring the boiling mixture.
Add scallions.

Let stand 20 minutes. Serve.