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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 6 |
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This recipe makes 2 cups, enough for eight servings of Egg Foo Yung. Ingredients:
2 cups chicken broth |
2 tablespoons soy sauce |
5 teaspoons sugar |
1 tablespoon vinegar |
2 tablespoons cornstarch |
4 tablespoons water |
Directions:
1. Heat chicken broth in a small pan.
2. Mix cornstarch and water in a small bowl.
3. Add soy sauce, sugar, and vinegar to the bowl and mix.
4. Add bowl contents to pan and bring to a boil, then simmer until thickened.
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