Recipe - Chicken Stock Sauce For Noodles

1 One half tablespoon Cornstarch
2 cup Stock
1 tablespoon Oil

1. Blend together cornstarch and cold stock.

2. Heat oil. Add cornstarch mixture and cook, stirring, over medium heat
until thickened and smooth. Pour sauce over noodles and serve.

NOTE: This is best when made with a rich, concentrated chicken stock.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.