Ingredients Jump to Instructions ↓

  1. 1 cup meat stock salt

  2. 2 tablespoons corn starch -- dissolved in

  3. 1/4 cup water soy sauce msg -- (opt)

Instructions Jump to Ingredients ↑

  1. Preparation : Heat meat stock in a small pot. Add salt, soy 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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