Hot and Sour Chicken Soup

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Marinade:

2 large egg whites

1 tablespoon dry sherry

1 teaspoon sesame oil

2 teaspoons cornstarch

1 pound boneless, skinless chicken breast, cut into thin strips

1 teaspoon coarse salt

1 teaspoon freshly ground black pepper

10 dried Chinese mushrooms, soaked in hot water for 20 minutes

1/2 cup frozen organic peas

Soup Base:

6 cups chicken stock

2 tablespoons dry sherry

2 tablespoons soy sauce

3 tablespoons rice vinegar

2 teaspoons sesame oil

1 teaspoon coarse salt

1 teaspoon ground white pepper

1/2 teaspoon cayenne pepper

2 tablespoons freshly grated ginger

1 tablespoon cornstarch

1/4 cup water

2 eggs, lightly beaten

4 scallions, white and green parts, thinly sliced for garnish