4 oz chicken breast

1 oz dried mushrooms

4 c broth (I used 1/2 chicken, 1/2 mushroom)

(opt:  1/2 oz Szechuan mustard pickles, 1 oz bamboo shoots, 1 oz cooked ham)

Marinade:  1/2 tsp salt, 1 tsp white or rice wine, 1 tsp cornstarch (or flour)

Cut chicken and mushrooms into thin slices.  Marinate chicken (at least 15 minutes).  Bring mushrooms to a boil in the broth.  Take broth off heat and add marinated chicken carefully.  (Slipping it in with chopsticks worked well.)  return the broth to a medium heat and heat until chicken is done.

(If you want to use the optional ingredients, put them in with the mushrooms.)