Title: Imperial Sauce B1
Categories: Sauce Chinese Poultry
Yield: 6 Servings
| 3 | tb | SOY SAUCE |
| 1 | tb | DRY SHERRY |
| 1/2 | c | CHICKEN BROTH |
| | | SALT & PEPPER TO TASTE |
| | | GARLIC POWDER TO TASTE |
| 1 | sl | GINGER,FINELY CHOPPED |
| 1/2 | ts | SUGAR |
| 1 | pn | MSG-OPTIONAL |
| 1 | ts | (ROUNDED) CORNSTARCH |
Combine all ingredients & mix well. MSG is controversial & should not be.
It's used as a flavor enhancer for foods that have little inherent flavor.
The trick is not to use too much, only a dash. Temperature(s): ROOM Effort:
EASY Time: 00:05 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: TO
BE USED IN BEEF IMPERIAL