Egg Yolk Sauce For White Cut Chicken
| 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)
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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