3 lbs chicken pieces (necks are best, for stock) |
1/4 cup chinese rice wine (for stock) or 1/4 cup dry sherry (for stock) |
1 onion, halved (for stock) |
4 -6 garlic cloves, smashed (for stock) |
2 inches piece fresh ginger, cut once down middle (for stock) |
2 teaspoons peppercorns (must be white whole peppercorns, for stock) |
3 quarts cold water (for stock) |
3 tablespoons oil |
1/2 cup carrot, julienned |
1/4 cup broccoli slaw mix |
2/3 cup bamboo shoot, julienned |
1/2 ounce dried black fungus, soaked for 1 hour |
5 ounces mushrooms, thinly sliced (portabella or button) |
1 inch piece fresh ginger, peeled and grated |
1 -2 tablespoon sambal oelek |
1/4 teaspoon sugar |
2 -3 tablespoons soy sauce |
1/3 cup rice vinegar (less if you are using white vinegar) |
12 -19 ounces firm tofu, drained (1 pack firm tofu, drained) |
1/3-2/3 cup tapioca starch, mixed with 1 - 2 cups iced water (or 2-3 teaspoons gum xanthan) |
2 large eggs, lightly beaten |
chopped green onion (for garnish) |