Hot and Sour Soup

Prepare your meat:

• Cut chicken into thin strip and marinate for at least 15 mins.
• In separate bowls, soak the dried lily flowers, wood ears, and shiitake mushrooms filled with water for 1-2 hours, until hydrated.
• Thinly slice the mushrooms and wood ears. Trim the tough ends off the lily flowers and cut them in half.
• Julienne the bamboo shoots and firm tofu.Beat the egg in a small bowl. Wash and chop the scallion and set aside.
• Bring the chicken stock to a boil.
• Add in the meat let the soup simmer, skim off any foam with a fine meshed strainer.
• Add the salt, sugar, dried chili pepper, white pepper, both soy sauces, and sesame oil.
• Add the lily flowers, wood ears, shiitake mushrooms and bamboo shoots and bring the soup to a simmer.
• Addf tofu and the vinegar and stir.
• Combine the cornstarch with water to make a slurry.
• Bring the soup to a simmer and slowly stir in the cornstarch slurry.
• Season the soup with soy sauce and pepper.
• Next, slowly drizzle the beaten egg into the soup. Turn heat off immediately.
• Serve your hot and sour soup garnished with chopped scallions!