Ingredients Jump to Instructions ↓

  1. 1 c Meat stock Salt

  2. 2 tb Corn starch, dissolved in

  3. 1/4 c Water

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback