In a fry pan on medium high heat, allow to get hot then add Canola Oil. Add Chicken, (Do Not Crowd Pan), lightly season with Salt, Pepper, and Garlic Plus. Saute for 3 minutes, (until browned), flip then saute for 3 more minutes. When all Chicken is done, deglaze pan with Wine, allow Wine to mostly reduce. Set Chicken aside with all juices.

In a Dutch Oven on medium high heat, add Onions, lightly season with Salt, Pepper, and Garlic Plus. Saute for 6 minutes. Add Carrots, light season with Salt, Pepper, and Garlic Plus, saute for 5 minutes. Make a well in centre of pan, add Garlic, and Ginger, saute for 30 seconds.

Add in Chicken Stock, Chicken (with all juices) Mushrooms, Bamboo, Scallions, Soy Sauce, Sesame, Salt, Pepper, Splenda, Tofu, and Chilies. Bring to a boil, then reduce the heat to medium low, cover and simmer for 30 minutes.

Turn off heat, then drizzle in the Egg while stirring slowly to create long strands of egg. Stir in the Vinegar and Cornstarch. Simmer for 3 minutes.

Serve.