Marinate chicken with the marinade for 20 minutes. 1. In a large saucepan, pour in 6 cups of chicken stock or water, cover, set on high heat and bring to a boil. Put in all the shredded ingredients (except the bean curd). Cover and bring to a boil again, lower heat and cook for 10 minutes. 2. Put in bean curd strips, bring to a boil again. Put in all the seasonings and stir in cornstarch to thicken. Turn heat off. Put in the beaten eggs slowly, wait for 30 seconds, then stir gently to mix well, top with scallions and serve. My notes: I substituted chicken for pork. I believe wood ears and lily bud flowers are vegetable that can be purchased at oriental markets- or else left out and replaced by more mushrooms. Posted to JEWISH-FOOD digest V97 #246 by ruth tornick on Sep 09, 1997