Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           meat stock
                        salt
   2      tablespoons   corn starch -- dissolved in
     1/4  cup           water
                        soy sauce
                        msg -- (opt)

Preparation:

Heat meat stock in a small pot. Add salt, soy 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.