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Hot and Sour Soup

4 chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
3 tablespoons soy sauce
6 cups water
3/4 teaspoon white pepper
3 tablespoons white wine vinegar
1/4 pound sugar peas
1 (8-ounce) can bamboo shoots
2 teaspoons chicken base or bouillon granules
1 red bell pepper, sliced
1 pound tofu, diced
1/3 cup cornstarch
1/3 cup water
2 large eggs
1 green onion, sliced

1. Cut skinned, boned chicken breasts into 1/8-inch slices. Sprinkle with 1 tablespoon soy sauce.
2. In a large kettle, cook the chicken in oil for about 3 minutes. Remove the chicken, adding 3 tablespoons soy sauce, 6 cups water, white pepper, white wine vinegar, sugar peas, bamboo shoots, chicken base, and thinly sliced red bell pepper. Heat to boiling, stirring frequently. Reduce the heat to low and simmer for 10 minutes, or until the vegetables are tender. Return the chicken and diced tofu, bring to boil.
3. Stir together until smooth, cornstarch and 1/3 cup water. Gradually add the mixture to the soup and stir until slightly thickened.
4. Beat eggs in a small bowl and slowly pour into soup, stirring gently until set. Sprinkle thinly sliced green onion over the soup.

Makes 6 servings.

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