Name: Egg Yolk Sauce for White Cut Chicken
Ingredients: 2 Egg yolks; 1/4 c Water; 2 tb Oil; 2 ts Cornstarch; 3/4 c Water; 1/2 ts Salt

Depend upon it, if you are bent on prayer, the devil will not leave you alone. He will molest you, tantalize you, block you, and will surely find some hindrances, big or little or both. And we sometimes fail because we are ignorant of his devices… I do not think he minds our praying about things if we leave it at that. What he minds, and opposes steadily, is the prayer that prays on until it is prayed through, assured of the answer.

Mary Booth

CATEGORY	CUISINE	TAG	YIELD
Eggs	Chinese	Sauce	4	Servings

INGREDIENTS

2		Egg yolks
1/4	c	Water
2	tb	Oil
2	ts	Cornstarch
3/4	c	Water
1/2	ts	Salt

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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