6 Dried Chinese black-mushrooms
36 Dried lily buds
3 lg Dried wood ears
1 Boneless chicken breast, skinned and, cut into matchstick strips
1 tablespoon Peanut oil
1 teaspoon Salt
1 Quarter-sized slice of fresh peeled ginger, bruised
1 tablespoon Soy sauce
2 tablespoon Shao Hsing wine or dry sherry
4 c Chicken stock
2 tablespoon Water chestnut flour mixed with 4 tablespoon water (or cornstarch)
1 Egg, lightly beaten with 1 teaspoon oil
1/4 lb Firm tofu Cut into strips 1/4 inch by 1-1/2 inches (optional)
1 Green onion, trimmed and shredded
1 teaspoon Light soy sauce
1 teaspoon Dry vermouth
1/4 teaspoon Sugar
1 teaspoon Cornstarch
1 teaspoon Sesame oil
2 tablespoon Red wine vinegar
1 tablespoon Light soy sauce
1 teaspoon White pepper
2 teaspoon Hot chili oil, or to taste
1 tablespoon Sesame oil
In 3 separate bowls, cover black mushrooms, lily buds and wood ears with water until soft and pliable, about 30 minutes. Squeeze dry. Remove and discard stems from black mushrooms; julienne. Remove and discard hard ends of lily buds. Remove and discard any hard clusters in centers of wood ears. Roll each wood ear into a tight curl, cut cross-wise into thin strips. Set aside. Mix marinade ingredients. Toss with the chicken strips and set aside.
Heat wok over medium-high heat. When hot, add oil and tilt wok to coat sides. Add salt, ginger and chicken. Stir-fry for 1 minute or until chicken turns white. Remove chicken and set aside.
Increase to high heat. Add black mushrooms, lily buds and wood ears to hot oil. Stir-fry until fragrant, about 1 minute. Add soy sauce and Shao Hsing wine; stir-fry 5 seconds. Add stock and bring to a boil. Reduce heat to low and simmer 10 minutes. Then bring back to a boil. Add water chestnut flour mixture. Stir continuously until thickened (about 30 seconds). Remove from heat.
Slowly pour egg into soup in a circular motion while stirring slowly with chopsticks to from silk like ribbons. Add tofu and chicken.
Put vinegar, soy, pepper, chili oil and sesame oil in a small bowl. Stir once or twice; do not over mix. Pour half into a shallow soup tureen. Ladle soup over sauce. Scatter green onions on top. Float remaining Hot and Sour Seasoning on top of soup. Stir gently.
Serves 4