4 Chicken Breasts *
4 tb Soy Sauce
1 tb Salad Oil
6 c Water
3/4 ts Ground White Pepper
3 tb White Wine Vinegar
1/4 lb Snow Peas
1 Red Pepper, Thin Strips
8 oz Bamboo Shoots, Drained
2 Chicken Bouillon Cubes
1 lb Firm Tofu, Cut Bite Size
1/3 c Cornstarch
2 Eggs
1 Green Onion, Thinly Sliced
* Chicken breasts should be skinned and boned.
~---------------------------------------------------------------------
~-- Cut the chicken into 1/8 in. slices. Stir the chicken slices
with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch
oven until tender, about 3 min. Remove the chicken, add the
remaining soy sauce to pan with next seven ingredients, and heat to
boiling, stirring frequently. Reduce heat to low and simmer for 10
min. or until veg. are tender. Add chicken and tofu, bring to boil
over medium heat. Stir cornstarch and 1/3 c. water in small bowl
until smooth. Gradually add the mixture to the simmering soup until
slightly thickened and smooth. Beat the eggs in a small bowl and
slowly pour into soup, stirring gently until set. Top with green
onion.
