Chicken stock sauce for noodles

Yield: 4 Servings

Measure Ingredient
1½ tablespoon Cornstarch
2 cups Stock
1 tablespoon Oil

1. Blend together cornstarch and cold stock.

2. Heat oil. Add cornstarch mixture and cook, stirring, over medium heat until thickened and smooth. Pour sauce over noodles and serve.

NOTE: This is best when made with a rich, concentrated chicken stock.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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