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Add a photoServings: 4
Ingredients
- 1 c. Meat stock Salt
- 2 Tbsp. Corn starch, dissolved in
- 1/4 c. Water Soya sauce MSG, (opt)
Directions
- Heat meat stock in a small pot. Add in salt, soya sauce till desired flavor and color is achieved. (Usually medium brown color is favored). Mix up the corn starch thoroughly in 1/4 c. water, add in to the meat stock, stir vigorously and cook till stock is thickened.
- Serve over egg foo yung or possibly chicken velvet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 25 | |
| Calories from Fat 3 | 12% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 52mg | 1% |
| Total Carbs 4.37g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.08g | 0% |
| Protein 1.21g | 2% |
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