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Egg Foo Young Sauce

5 from 1 vote
Sauce for egg foo young, chicken stock base
Print Recipe
Prep Time 15 minutes
Servings: 4
Course: sauce
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 2 cups chicken stock
  • 5 tbsp corn starch
  • 1 tsp vegetable oil
  • 2 scallions thinly sliced on the bias
  • 1-2 garlic cloves, rougly chopped
  • 1 inch ginger, grated
  • 2 tsp sugar
  • 3 tbsp soy sauce
  • 2 tbsp dry sherry or vermouth, or Shaoxing wine

Method
 

  1. In a small bowl, whisk together 2 tablespoons of the stock and 2 tablespoons of the cornstarch to form a slurry for the sauce; while you’re at it, do the same in another bowl with another 3 tablespoons of stock and the remaining 3 tablespoons cornstarch and set aside for the eggs.
  2. In a medium saucepan, heat the oil over medium-high heat. When it’s hot, add a quarter of the scallions, plus the garlic and ginger, and stir-fry for 30 or 40 seconds. Add the remaining chicken stock, sugar, soy sauce, and wine. Bring the mixture to a simmer. Add the 2-tablespoon slurry and cook for a minute or two, until the sauce thickens. Set aside.