Egg Yolk Sauce For White Cut Chicken

I am persuaded that one great cause of the darkness and uncomfortable feelings of many well-meaning people in the matter of religion, is their habit of confounding, and not distinguishing, justification and sanctification. It can never be too strongly impressed on our minds that they are two separate things. No doubt they cannot be divided, and everyone that is a partaker of either is a partaker of both. But never, never ought they to be confounded, and never ought the distinction between them to be forgotten.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs	Chinese	Sauce	4	Servings

INGREDIENTS

2		Egg yolks
1/4	c	Water
2	T	Oil
2	t	Cornstarch
3/4	c	Water
1/2	t	Salt

INSTRUCTIONS

Beat egg yolks and water lightly together. Heat oil. Stir in
cornstarch until smooth. Then add remaining water and salt and heat,
stirring, until mixture is smooth and bubbling. 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 94 Calories From Fat: 82 Total Fat: 9.2g Cholesterol: 90.1mg Sodium: 296.6mg Potassium: 9.7mg Carbohydrates: 1.5g Fiber: <1g Sugar: <1g Protein: 1.3g