Sweet and Sour Soup

Soak dried mushroom in warm water for 20 minutes in a bowl, strain and slice horizontally in thin slices.

Cover bamboo shoots by 2 inches of water in saucepan and bring to full boil, strain, put in cold water, strain again and slice as thinly as mushrooms.

Shred chicken meat with a sharp knife.

Stir together vinegar, soy sauce, sugar, chilli sauce, ground white pepper and salt in a bowl.

Heat a pan/wok over high heat and swirl enough oil to coat wok on all sides stir-fry chicken for 1 minute until meat is no longer pink.

Add mushrooms, bamboo shoots and stir-fry for another minute.

Add broth, bring to a boil and add tofu and add vinegar mixture.

Stir cornstarch with 4 tbsp water and add to broth while stirring (liquid will thicken).

Reduce heat to medium, simmer for 2 minutes then add beaten eggs in a thin stream to the soup stirring slowly in one direction with a spoon.

Stir white pepper and remaining sesame oil into soup.

Divide soup into 6-8 bowls and sprinkle with scallions and cilantro before serving.