---------- Recipe via Meal-Master (tm) v8.02

     Title: HOT AND SOUR CHICKEN SOUP
Categories: Thai, Chicken, Soups
     Yield: 8 servings

     4    Chicken Breasts *
     4 tb Soy Sauce
     1 tb Salad Oil
     6 c  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 c  Cornstarch
     2    Eggs
     1    Green Onion, Thinly Sliced

 * Chicken breasts should be skinned and boned.
 ~-----------------------------------------------------------------------
 Cut the chicken into 1/8 in. slices.  Stir the chicken slices with 1 T 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 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.

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