Cut chicken into thin strip and marinate for at least 15 mins.
In separate bowls, soak the dried lily flowers, wood ears, and shiitake mushrooms filled with water for 1-2 hours, until hydrated.
Thinly slice the mushrooms and wood ears. Trim the tough ends off the lily flowers and cut them in half.
Julienne the bamboo shoots and firm tofu.Beat the egg in a small bowl. Wash and chop the scallion and set aside.
Bring the chicken stock to a boil.
Add in the meat let the soup simmer, skim off any foam with a fine meshed strainer.
Add the salt, sugar, dried chili pepper, white pepper, both soy sauces, and sesame oil.
Add the lily flowers, wood ears, shiitake mushrooms and bamboo shoots and bring the soup to a simmer.
Addf tofu and the vinegar and stir.
Combine the cornstarch with water to make a slurry.
Bring the soup to a simmer and slowly stir in the cornstarch slurry.
Season the soup with soy sauce and pepper.
Next, slowly drizzle the beaten egg into the soup. Turn heat off immediately.
Serve your hot and sour soup garnished with chopped scallions!