| | MARINADE |
| 1/4 | ts | Salt |
| 1/8 | ts | Sugar |
| 1 | pn | White pepper |
| 1/2 | ts | Dry sherry (do not use 'cooking sherry') |
| 1/2 | ts | Toasted sesame oil |
| | SEASONING LIQUID |
| 3 | tb | Cider vinegar |
| 2 | tb | Soy sauce |
| 1 | tb | Toasted sesame oil |
| 1 | tb | Chili oil |
| 1/2 | ts | Freshly ground black pepper |
| 2 | tb | Cornstarch or potato starch |
| | REST |
| 4 | c | Chicken stock |
| 1 | tb | Finely chopped fresh ginger |
| 1/2 | c | Matchstick sized shreds bamboo shoots |
| 1/4 | c | Dried lily buds; soaked in cold water for 20 minutes, then squeezed dry and any hard parts cut off |
| 3 | lg | Chinese dried black mushrooms, stems snapped off, caps soaked for 30 minutes in hot water, then squeezed dry and thinly sliced |
| 2 | lg | Tree ears; soaked in hot water for 20 minutes, knobby parts cut off, and sliced into a thin julienne |
| 1 | lg | Egg; lightly beaten |
