Ingredients

• 4 ounces cooked chicken breasts, shredded
• 1 teaspoon tapioca starch
• 1 tablespoon light soy sauce
• 1 teaspoon Chinese wine
• 5 cups water
• 4 dried Chinese mushrooms, soaked and shredded
• 1/4 cup bamboo shoot, shredded
• 1 tablespoon chopped green onion
• 1/4 teaspoon shredded fresh gingerroot
• 1 tablespoon chicken soup base or 1 chicken bouillon
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1 tablespoon dark soy sauce
• 4 drops sesame seed oil
• 1/8 teaspoon white pepper
• 1/4 teaspoon Accent seasoning or 1/4 teaspoon msg (optional)
• 2 tablespoons tapioca starch
• 1/3 cup water

Instructions

1. Cook chicken breasts on a grill until just done, about 3 to 4 minutes.

2. Shred chicken and place in a mixing bowl.

3. In a small bowl, mix together 1 teaspoon of tapioca starch, light soy sauce and Chinese cooking wine.

4. Pour mixture over shredded chicken, mix well and marinate for 15 minutes.

5. In a small bowl, soak Chinese mushrooms until soft.

6. Shred or cut mushrooms very thin.

7. In a large saucepan, add 5 cups of water; bring to boil.

8. Add marinated chicken and marinate, shredded bamboo shoots, chopped green onion, shredded ginger root, and cook for 5 minutes.

9. Add chicken soup base, salt, sugar, dark soy sauce, sesame seed oil, white pepper and Accent.

10. Cook for 3 minutes.

11. In a small bowl, mix together tapioca starch and 1/3 cup water until smooth.

12. While soup is still boiling, add tapioca starch mixture to soup, stirring constantly until soup thickens slightly.