Chicken stock sauce for noodles
4 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1½ | tablespoon | Cornstarch |
| 2 | cups | Stock |
| 1 | tablespoon | Oil |
Directions
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, .