Chinese-style soup with chicken, wood ears, lily buds, bean curd, and vinegar.

Ingredients

• 3 dried wood ears or 4 dried mushrooms
• 20 dried lily buds (optional)
• 1 boneless, skinless chicken breast half
• 1 tbsp dry sherry
• 4 cups chicken broth
• 1/2 cup sliced bamboo shoots, drained and cut into matchstick pieces
• 4 ounces bean curd, drained and cut into 1/2 inch cubes
• 3 tbsp distilled white vinegar
• 1 tbsp soy sauce
• 1/2 tsp ground white pepper
• 2 tbsp cornstarch
• 3 tbsp water
• 1 egg, lightly beaten
• 1 tsp sesame oil
• 2 green onions, cut into 1 1/2 inch slivers
• 2 tbsp chopped cilantro

Steps

1. Place wood ears and lily buds in separate bowls and cover with hot water. Let stand 30 minutes.
2. Drain and squeeze out excess water. Pinch out hard knobs from center of wood ears and discard. Cut wood ears into thin strips.
3. If using mushrooms, cut off and discard stems and cut caps into thin slices.
4. Cut off and discard hard tips from lily buds. Tie each bud onto itself to make a knot in the middle.
5. Cut chicken crosswise into thin slices and sprinkle with sherry. Let stand 15 minutes.
6. Bring chicken broth to a boil in 3-quart saucepan.
7. Add wood ears, lily buds, chicken, and bamboo shoots. Reduce heat and simmer, uncovered, 3 minutes.
8. Add bean curd, vinegar, soy sauce, and white pepper. Cook 3 minutes more.
9. Blend cornstarch and water in small cup and stir into soup. Cook stirring until slightly thickened.
10. Turn off heat. Stirring constantly, slowly pour egg into soup.
11. Stir in sesame oil and onions.
12. Sprinkle with cilantro just before serving.