This was a hard one to get just right. You need the perfect balance of vinegar!
5 cup(s) Beef stock
1 cup Mushroom, fresh, sliced
1 can Bamboo shoots
2 Chicken breast(s), boneless, skinless
1 Egg(s), beaten
2 1/2 tablespoon(s) Rice vinegar
1 1/2 tablespoon(s) Soy sauce, dark
1 teaspoon Sesame oil
1 1/4 teaspoon(s) Chile oil, hot
1 teaspoon White pepper
2 tablespoon(s) Cornstarch
1/4 cup Water, cold
Combine vinegar, soy, sesame and chili oil and pepper. Set aside.
In large stock pot, heat beef stock. Add mushrooms and bamboo shoots and cook for 3 minutes.
Slice chicken into thin strips. Add this to stock pot and cook for 5 more minutes.
Add the vinegar mixture and bring to boil.
Combine cornstarch and water. Add this to the stock pot stirring constantly.
Cook until soup thickens. Remove from heat and add well beaten egg stirring constantly.