Spicy Hot & Sour Soup

Ingredients
1 chicken stock cube
100g of chicken (sliced into thin strips)
25g of chinese mushrooms (soaked in water, stem removed and cut into thin strips)
15g of black fungus (soaked in water and cut into thin strips)
1 firm beancurd aka tau kwa (cut into cubes)
1 egg (beaten)
1 tablespoon of light soya sauce
1 tablespoon of dark soya sauce
6 tablespoons of chinese rice vinegar
4 teaspoons of sesame oil
1 teaspoon of pepper
2 teaspoon of chili oil

Marinate sauce for the chicken
1 teaspoon of light soya sauce
1 teaspoon of shaoxing wine
1/2 teaspoon of sesame oil
1/2 teaspoon of cornflour
A pinch of salt
A pinch of sugar

Preparation
Add all the ingredients for the marinate sauce to the chicken.
Toss well and set aside for at least 30 minutes.
Fill a pot with 1 litre of water and bring to a boil.
Add in the marinated chicken and simmer for a few minutes.
Followed by the mushrooms, fungus and beancurd.
Leave to simmer for another 10-15 minutes.
Add 2 teaspoons of sesame oil to the beaten egg and pout the mixture into the stock in a thin steady stream.
Pull the egg into strands using a fork.
Remove the soup from the heat and add in the light and dark soya sauces, pepper and vinegar.
Stir well before adding the remaining 2 teaspoons of sesame oil and chili oil.
Stir again and serve hot.