Instructions: 1. Skin and bone chicken breast; then slice. Slice bamboo shoots and mushrooms. Blend cornstarch and cold stock to a paste.

2. Bring remaining stock to a boil. Add chicken and vegetables and simmer, covered, 5 minutes.

3. Stir in sherry and salt, then cornstarch paste. Cook, stirring over medium-high heat, until soup thickens. Sprinkle with sesame oil.

NOTE: This is also known as Three Fresh Meats Soup.

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