Chinese Sauce

Preparation info

  • Difficulty


  • Makes about

    1½ cups

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About


Combine c. chicken broth (or c. hot water with 2 chicken bouillon cubes added) with 1 tsp. molasses and 1 tsp. soy sauce. Blend 2 tblsp. cornstarch and 2 tblsp. cold water; add to chicken broth and cook, stirring constantly, over low heat until mixture comes to a boil.