1 5 oz. boneless, skinless chicken breast half, cut into thin strips 2 T plus 1/2 t soy sauce 1 T plus 1/2 t Chinese rice wine 1/4 t sesame oil 4 c chicken stock 2 oz. (1 generous cup) medium egg noodles 1 large egg, well beaten 1/4 c chinese black vinegar 1 t freshly ground pepper 1/4 c sliced green onion tops
Toss the chicken with 1/2 t soy sauce, 1/2 wine, and the sesame oil. Set aside.
In large pot, bring the stock to a boil. Add the chicken and noodles. Reduce heat and simmer uncovered until noodles are tender.
Stirring the soup constantly pour in the egg so it forms lacely threads. Add vinegar, pepper and remaining soy sauce and wine. Simmer 1 minute. Taste and add more seasonings as needed. This soup should have a peppery, slightly sour flavor. Garish with green onions.
Makes 4 servings.
(Some of the ingredients are a little odd. I have found them in the Chinese section of the grocery store or if you have an ethnic grocery that is also good. I went to Yue Wah here in Madison.)