Lychee Sauce for Turkey
Lychee syrup from 1 can lychees
2 cups water
1 large, crumbled chicken stock cube
6 tbsp. dry sherry
6 tbsp. cornstarch
additional 6 tbsp. water
3 tbsp. chopped parsley
1. Combine lychee syrup, water, stock cube and sherry in a saucepan. Boil for 5 minutes.
2. Add cornstarch, blended with extra water, and stir into sauce. Continue stirring over medium
heat until sauce boils and thickens.
3. Add parsley, stir through sauce.
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