| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Stock |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Soy sauce |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
1. Bring stock to a boil; stir in salt and soy sauce.
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.
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