Post by chief_cook2 on Jul 18, 2005 12:08:51 GMT -6
Yield: 4 servings
1 c Meat stock Salt 2 tb Corn starch, dissolved in 1/4 c Water Soya sauce MSG (opt)
Heat meat stock in a small pot. Add salt, soya sauce until desired flavor and color is achieved. (Usually medium brown color is favored). Mix up the corn starch thoroughly in 1/4 cup water, add to the meat stock, stir vigorously and cook until stock is thickened. Serve over egg foo yung or chicken velvet.
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