Chinese Sweet and Sour Soup

1 Raw chicken breast (1/2 lb)

1/4 ts Salt

1 ts Cornstarch

3 tb Water

1 ts Soy sauce

2 cn (10 1/2 oz ea) condensed

- beef broth 1 Soup can water

1 cn (4 oz) sliced mushrooms and

- liquid 2 tb Vinegar

1 tb Sugar

Lemon slices Skin chicken with sharp knife; cut in thin 2-inch long slices. Sprinkle with salt. Mix cornstarch with 3 tbsp. water and soy sauce. Combine with beef broth and water. Bring to boil; stir often; add chicken, mushrooms and liquid, vinegar and sugar. Heat. Simmer 5 minutes. Serve with a slice of lemon in each bowl, a cruet of vinegar on the table. Makes 4 to 6 servings.