Recipe for Hot and Sour Chicken Soup 
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Yield:
8
Ingredients:
Amount Ingredient
4 x Chicken Breasts
4 tbl Soy Sauce
1 tbl Salad Oil
6 cup Water
3/4 tsp Ground White Pepper
3 tbl White Wine Vinegar
1/4 lb Snow Peas
1 x Red Pepper cut in thin strips
8 oz Bamboo Shoots drained
2 x Chicken Bouillon Cube
1 lb firm tofu cut in bite sizes
1/3 cup Cornstarch
2 x Eggs
Instructions:
Instructions: * 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.

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