Hot and Sour Chicken Soup

Yields:	8 servings
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4	each	chicken breast halves, boneless and skinless
4	tablespoons	soy sauce
1	tablespoon	vegetable oil
6	cups	water
3/4	teaspoon	white pepper	ground
3	tablespoons	white wine vinegar
1/4	pound	snow pea pods
1	each	sweet red bell pepper	cut into thin strips
8	ounces	bamboo shoots	drained
2	each	chicken bouillon cubes
1	pound	tofu	firm, cut into bite-size pieces
1/3	cup	cornstarch
2	large	eggs
1	each	scallions, spring or green onions	thinly sliced

Cut the chicken into 1/8 inch slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl.

Cook chicken in oil in 5 quart dutch oven until tender, about 3 minutes.

Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently.

Reduce heat to low and simmer for 10 min. or until vegetables. are tender. Add chicken and tofu, bring to boil over medium heat.

Stir cornstarch and 1/3 c. water in small bowl until smooth.

Gradually add the mixture to the simmering soup until slightly thickened and smooth.

Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set.

Top with green onion.

Very yummy and tangy. Could use some more spice, perhaps some chili powder or some green chilis ground in the blender with the rest of it? Eli Hamlin