| | Stephen Ceideburg |
| 6 | | Dried Chinese black mushrooms |
| 36 | | Dried lily buds |
| 3 | lg | Dried wood ears |
| 1 | | Boneless chicken breast half * |
| 1 | tb | Peanut oil |
| 1 | ts | Salt |
| 1 | | Quarter-sized slice of fresh peeled ginger, bruised |
| 1 | tb | Soy sauce |
| 2 | tb | Shao Hsing wine ** |
| 4 | c | Chicken stock |
| 2 | tb | Water chestnut flour mixed with 4 tb water *** |
| 1 | | Egg, lightly beaten with 1 ts oil |
| 1/4 | lb | Firm tofu (optional) **** |
| 1 | | Green onion, trimmed and shredded |
| | Chicken Strip Marinade: |
| 1 | ts | Light soy sauce |
| 1 | ts | Dry vermouth |
| 1/4 | ts | Sugar |
| 1 | ts | Cornstarch |
| 1 | ts | Sesame oil |
| | Hot and Sour Seasoning: |
| 2 | tb | Red wine vinegar |
| 1 | tb | Light soy sauce |
| 1 | ts | White pepper |
| 2 | ts | Hot chili oil, or to taste |
| 1 | tb | Sesame oil |
