4 Mushrooms; large Chinese
1 teaspoon Peanut oil
4 oz Chicken; skinned and boned
3 c Water; + 2 tablespoon more
1/2 c Chinese cabbage; sliced thin
1/2 c Bamboo shoots; drained
3 pk Chicken broth
2 teaspoon Cornstarch
3 teaspoon Soy sauce
3 oz Tofu; 1 x 1/2 inch pieces
1/2 teaspoon Pepper; white
In a small bowl combine mushrooms with enough water to cover. Let soak for 30 minutes. Drain; cut off and discard stems. Slice thinly and set aside. In a 2 quart pot heat oil; add chicken and sauté just until it is no longer pink. Add 3 cups water and the mushrooms, cabbage, bamboo shoots and broth mix; bring to a boil. Reduce heat and let simmer for 5 minutes. In a small cup dissolve cornstarch in remaining 2 tablespoon water and stir into chicken mixture; add vinegar, soy sauce and simmer; stirring constantly until slightly thickened. Add tofu and pepper and stir to blend.