Prep 5 mins
Cook 8 mins
This recipe makes 2 cups, enough for eight servings of Egg Foo Yung.
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 5 teaspoons sugar
- 1 tablespoon vinegar
- 2 tablespoons cornstarch
- 4 tablespoons water
- Heat chicken broth in a small pan.
- Mix cornstarch and water in a small bowl.
- Add soy sauce, sugar, and vinegar to the bowl and mix.
- Add bowl contents to pan and bring to a boil, then simmer until thickened.