Egg Yolk Sauce for White Cut Chicken

INGREDIENTS

INSTRUCTIONS

1. Beat egg yolks and water lightly together.
2. Heat oil. Stir in cornstarch until smooth. Then add remaining water and
salt and heat, stirring, until mixture is smooth and bubbling.
3. Gradually pour in beaten eggs, adding them in a thin stream and
stirring constantly. Cook, stirring, over low heat until sauce is smooth
and creamy. Pour over chicken and vegetables and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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