Total Time
40mins
Prep 40 mins
Cook 0 mins

You should be able to find the dried ingredients at an Asian market.

Ingredients Nutrition

Directions

  1. Place the chicken and stock in a large, deep saucepan and turn the heat to high. Reduce heat to medium-low and partially cover.
  2. Cook for 20 minutes or until the chicken is just cooked through.
  3. While the chicken is cooking, soak the lily buds, fungus, and shiitake mushrooms in hot water and cover until soft (about 10-15 minutes). If the water cools before the mushrooms soften, drain and add more hot water.
  4. Remove the chicken and as soon as it's cool enough to handle, strip the meat from the bones and chop it.
  5. Trim and shed the lily buds, trim and mince the fungus and mushrooms. Add to the simmering broth.
  6. Return the chicken meat to the broth, along with the tofu, soy sauce, vinegar, and pepper.
  7. Add more soy sauce, salt, pepper, and vinegar to taste.
  8. Raise the heat a little bit and stir the eggs into the soup.
  9. Add the cornstarch to thicken.
  10. Float the sesame oil on top of the soup, then add the scallions to garnish.
  11. Serve and add hot sauce to taste.