Soak the mushrooms and dried lily flowers in hot water for about 1 hour. I do this in 3 separate containers so I can use the shiitake water in the cornstarch slurry at the end.
Thinly slice the chicken breast and put in a sealable bag. Combine the mirin wine and 1 tablespoon of cornstarch, mix well and add to the bag. Let the chicken marinate while the mushrooms are soaking.
Turn the sear/sauté on high. Add the chicken stock, soy sauce, oyster sauce, chili garlic sauce, vinegar, chicken, mushrooms, and lily flowers and bring to a boil. Reduce the heat to medium and cook for about 20 minutes or until the chicken is cooked completely.
Cut the tofu into strips and add to the soup along with the drained bamboo shoots. You can either cut the bamboo shoots in smaller strips or leave them as is.
Whip the egg to combine the yolk and white. Bring the soup to a boil and slowly pour in the egg mixture while gently stirring in a circular movement. This will create beautiful egg ribbons.
Combine the remaining 2 Tablespoons of cornstarch with ¼ cup of water and stir to make a slurry. You can also use the water from soaking the shiitake mushrooms which does add some flavor. Pour the slurry into the soup and stir to combine. Bring to a boil for a few minutes or until the soup is thickened how you like it.
Top with chopped green onions and sesame oil. Serve & Enjoy!
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