Hot and Soup Soup

Ingredients:
60g chicken fillet ~ shredded
2" ginger ~ shredded
1/2 carrot ~ shredded
1 wood ear (black fungus) ~ soaked until softened; shredded
3 shiitake mushrooms ~ soaked until softened; shredded
2 cups chicken stock
2 cups water
1 block tofu
1 egg ~ whisked
1 tbsp light soy sauce
Salt to taste

5 tbsp black vinegar
1/4 tsp chili oil
1/2 tsp white pepper
Coriander ~ garnish

Marinade:
1 tsp shaoxing wine
1 tsp light soy sauce
1/4 tsp sugar
1/2 tsp water
1 tsp cornstarch
1 tsp sesame oil

Thickening
1 tbsp cornflour/cornstarch
2 tbsp water

Directions:

1. Mix the shredded chicken with the marinade & put in the fridge for an hour or so.
2. Use a large deep pot to heat oil over medium high heat.  Saute the ginger until aromatic.  Add the shredded ingredients.  Stir to combine & cook until they start to be softened.
3. Pour chicken stock & water; bring it to a boil.  Add the marinade chicken & cook until turned white.  Add thickening & cook to preferred consistency.  Add the tofu & let it boil again.  
4. Remove from the heat, slowly pour the whisked egg in a small stream while stirring the soup with a pair of chop sticks.  (Note: You'll get beautiful egg drop/egg flower in the soup).
5. In another large bowl, add black vinegar, chili oil, white pepper & coriander.  Pour the soup in the bowl & serve immediately.