Milk sauce for white cut chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Milk |
| 2 | tablespoons | Butter |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Sherry |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water |
Directions
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, .