Any good recipes for Szechuan Chicken and Hot and Sour soup?

i'm trying to find something that tastes authentic, or at least something you'd order from a restaurant.Any good recipes for Szechuan Chicken and Hot and Sour soup?
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Ten Minute Szechuan Chicken





INGREDIENTS


4 boneless skinless chicken breasts, cut into cubes


3 tablespoons cornstarch


1 tablespoon vegetable oil


4 cloves garlic, minced


5 tablespoons low-sodium soy sauce


1 1/2 tablespoons white wine vinegar


1/4 cup water


1 teaspoon white sugar


3 green onions, sliced diagonally into 1/2 inch pieces


1/8 teaspoon cayenne pepper, or to taste





DIRECTIONS


Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.


Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.





Chinese Spicy Hot And Sour Soup





INGREDIENTS


5 dried wood ear mushrooms


4 dried shiitake mushrooms


8 dried tiger lily buds


4 cups chicken stock


1/3 cup diced bamboo shoots


1/3 cup lean ground pork


1 teaspoon soy sauce


1/2 teaspoon white sugar


1 teaspoon salt


1/2 teaspoon ground white pepper


2 tablespoons red wine vinegar


2 tablespoons cornstarch


3 tablespoons water


1/2 (16 ounce) package firm tofu, cubed


1 egg, lightly beaten


1 teaspoon sesame oil


2 tablespoons thinly sliced green onion





DIRECTIONS


Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.


Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.


Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.


Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.