| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Milk |
| 2 |
T |
Butter |
| 1 |
t |
Sugar |
| 1 |
t |
Sherry |
| 1/2 |
t |
Salt |
| 1 |
T |
Cornstarch |
| 3 |
T |
Water |
INSTRUCTIONS
Heat, but do not boil, milk. Then, over low heat, stir in butter,
sugar, sherry and salt. Cook only to heat through. Meanwhile blend
cornstarch and cold water to a paste, then stir in to thicken. Pour
sauce 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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