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