| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Milk |
| 2 |
tb |
Butter |
| 1 |
ts |
Sugar |
| 1 |
ts |
Sherry |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
1. Heat, but do not boil, milk. Then, over low heat, stir in butter,
sugar, sherry and salt. Cook only to heat through.
2. 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.
A Message from our Provider:
“This is the day the Lord has made! Be glad!”