3 Cans Chicken Broth
2 boneless chicken breasts cut into small slender strips
1 cup sliced mushrooms
1/2 cup bamboo shoots
2 tablespoons white wine vinegar
3/4 teaspoon white pepper
1/2 teaspoon hot pepper sauce
2 tablespoons cornstarch
2 tablespoons soy sauce
2 sliced green onions
1 egg, beaten a little bit
Combine chicken broth, chicken, mushrooms, bamboo, vinegar, pepper and hot sauce in large pan.
Bring to a boil over medium heat.
Reduce heat, cover and simmer for 5 minutes or until chicken is not longer pink.
Sir cornstarch and soy sauce in small bowl until smooth. Add to chicken broth mixture.
Cook and stir until mixture comes to a boil. stir in green onions and egg.
Stir in one direction, until egg is cooked (1 minute or so)