Ingredients Jump to Instructions ↓

  1. 1 c Meat stock

  2. Salt 2 tb Corn starch, dissolved in

  3. 1/4 c Water

  4. 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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