Hot and Sour Chicken Soup

4 Chicken Breasts
4 tb Soy Sauce
1 tb Salad Oil
6 cups Water
3/4 ts Ground White Pepper
3 tb White Wine Vinegar
1/4 lb Snow Peas
1 Red Pepper, Thin Strips
8 oz Bamboo Shoots, Drained
2 Chicken Bouillon Cubes
1 lb Firm Tofu, Cut Bite Size
1/3 cup Cornstarch
2 Eggs
1 Green Onion, Thinly Sliced

*** Chicken breasts should be skinless and boneless.


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 qt. dutch oven until
tender, about 3 min. 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 veg.
are tender. Add chicken and tofu, bring to boil over medium heat.
Stir cornstarch and 1/3 cup 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.