1 c  Meat stock
Salt
2 tb Corn starch, dissolved in
1/4 c  Water
Soya sauce
MSG (opt)

Heat meat stock in a small pot. Add salt, soya sauce until desired
flavor and color is achieved. (Usually medium brown color is
favored). Mix up the corn starch thoroughly in 1/4 cup water, add to
the meat stock, stir vigorously and cook until stock is thickened.
Serve over egg foo yung or chicken velvet.