Ingredients
- 240 ml meat stock
- 60 ml water
- 20 gr corn starch
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 quarter cup water, add to the meat stock, stir vigorously and cook until stock is thickened. Serve over egg foo yung or chicken velvet.