Sichuan hot and sour soup

Ingredients.
 chicken with bones
water
brown onions, chopped
trimmed celery sticks
carrot,chopped coarsely
sichuan peppercorns
bay leaves
chicken breast fillets
dried shiitake mushrooms
bamboo shoots,sliced
tomato pure
sesame oil
black vinegar
sweet chilli sauce
soy sauce
soft tofu,cut into cubes
egg, whisk.

Method

1.combine chicken bones with water, brown onion,celery,carrot,peppercorns,and bay leaves in large saucepan.Bring to boil,simmer,uncovered,1,5 hours,skimming occasionally.

2.add chicken breast, simmer,uncovered,about 20 minutes or until chicken cooked

3stain through muslin-linen stainer into large bowl.Reserve stock and chicken, discard bones and vegetables,When chicken is cool enough to handle, shred finely.

4.Meanwhile, place mushrooms in small heatproof bowl, cover with boiling water, stand 10 minutes, drain. remove and discard stems from mushrooms, sliced caps thinly.

5.return stock to same cleaned pan with mushrooms,bamboo shoots,ginger,oil vinegar and all sauce into boiling. add egg whisk,and shredded chicken and tofu,cook stirring .

6.serve and enjoy