Recipe - Egg Yolk Sauce For White Cut Chicken

2 Egg yolks
One fourth cup Water
2 tablespoon Oil
2 teaspoon Cornstarch
Three fourths cup Water
One half teaspoon Salt

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.

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