Serves: 5
Total Calories: 59
1. Beat egg yolks and water lightly together.
2. Heat oil. Stir in cornstarch until smooth. Then add remaining water and salt and heat, stirring, until mixture is smooth and bubbling.
3. Gradually pour in beaten eggs, adding them in a thin stream and stirring constantly. Cook, stirring, over low heat until sauce is smooth and creamy. Pour over chicken and vegetables and serve.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This White Cut Chicken: Egg Yolk Sauce recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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