- Soak the mushrooms in warm water for 30 minutes, drain and then discard the hard stalks, then slice them thinly; thinly slice the scallions; thinly slice the meat, tofu and bamboo shoots into narrow shreds.
- Place the stock in a wok and bring it to boil, and then put the mushrooms, chicken, tofu and bamboo shoots in the wok.
- Bring the mixture again to boil and then simmer for 1 minute. Now add the wine, soy sauce, vinegar and seasoning to the wok. Bring again to boil, and then stir in the cornstarch.
- Scatter scallions over the 'Hot and Sour Soup Recipe' and serve.