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Ingredients:
4 Chicken breasts (skinned, boned)
1 tbsp Vegetable oil
3/4 tsp Ground white pepper
1/4 lb Snow peas
8 oz Can bamboo shoots (drained)
1 lb Firm tofu (cut into 1/2" cubes)
2 ea Eggs
4 tbsps Soy sauce
4 c Water
3 tbsps White wine vinegar
1 ea Red pepper (cut into thin strips)
3 tbsps Chinese chili sauce
4 c Chicken broth
1/3 c Cornstarch
1 bundle Green onion (thinly sliced)

Preparation:
1. Cut the chicken into 1/8 in. slices. In a bowl, marinated chicken slices   in 1 tablespoon soy sauce for 30 minutes.  When ready to cook, using a frying pan, sauté chicken in vegetable oil.

2.  In a large pan, combine water and chicken broth and bring to boil over high heat.  Add sauté chicken, bamboo shoots, red pepper, wine vinegar, chili sauce, and tofu.  Return to boil over medium heat.  Add snow peas; beat the eggs in a small bowl and slowly pour into soup, stirring gently. 

3. Mix cornstarch with 1/3 c. water in small bowl and stir until smooth.  Slowly pour the mixture to the simmering soup and mix well until slightly thickened and smooth.   Scoop soup to bowl and sprinkle with green onion and black pepper.  Serve.