6 cups chicken stock
1⁄4 lb julienned lean chicken
2 tablespoons garlic and red chile paste
2 tablespoons soy sauce
3⁄4 teaspoon ground pepper
4 eggs, beaten
5 tablespoons cornstarch
1 cup sliced shiitake mushroom
1 (15 ounce) canpeeled straw mushrooms
1⁄2 ounce dried black fungus (soak in water for an hour before using)
1 (7 ounce) cansliced bamboo shoots
1 (7 ounce) can sliced water chestnuts
1 (15 ounce) can baby sweet corn cobs
1⁄2 lb soft tofu, sliced into 1/4 inch cubes
1⁄4 cup white vinegar
1 teaspoon sesame oil
finely chopped scallion (to garnish)


Bring stock to a simmer, add soy sauce, pork, mushrooms& chile paste, simmer for 10 minutes.
Add meat, pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min Mix cornstarch with 5 tbsp water and add.
bring back to a simmer and pour the eggs in a very thin stream over the surface.
Let stand for 10 seconds before gently stirring in the sesame oil.
Serve with a garnish of chopped scallions.