Hot & Sour Soup (2nd Version)

Ingredients
300g breast chicken ~ sliced thinly
2 dried mushroom ~ soaked & julienne
2 black fungus ~ soaked & julienne
1 small carrot ~ julienne
1 pcs bamboo shoot ~ julienne
2-3 slice ginger ~ julienne
600ml chicken stock
2 tbsp cornflour ~ Dilute 
1 egg ~ beaten

Marinate
1 tbsp light soy sauce
1 tsp cornflour
1 tsp oil

Season 1
1/2 tbsp dark soy sauce
1 tbsp chili bean paste
1 tsp sugar
1/2 tsp salt

Season 2
1 tbsp white pepper
1 tbsp black vinegar
1 tsp sesame oil

Instruction:

1. Marinate the chicken & set aside for 15 mins
2. In a large pot, add chicken stock & bring to boil.  Then add marinated chicken; bring to boil.
3. Then add julienne mushroom, fungus, carrot, bamboo shoot & ginger.  Bring to boil again.
4. Add the season (1) & stir.  Continue to boil.  Last slowly add the julienne tofu & bring to boil for about 10mins.
5. Pour the cornstarch solution to thicken the gravy.  Then stir in beaten egg in slowly circular motion.
6. Off the heat & add season (2).  Serve immediately