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1 pound ostrich meat
1 teaspoon cornstarch or waterchestnut flour
1 teaspoon corn oil
10 cloves garlic, smashed with side of a cleaver
2 teaspoons sugar
4 cups chicken stock
2 Tablespoons black vinegar
10 bay leaves
2 Tablespoons Shaoxing wine
1 cup thin soy sauce
3 Tablespoons cornstarch (optional)
1. Cut meat into one inch cubes and dust with the cornstarch.
2. Heat oil and fry the garlic for one minute, then add sugar, stock, vinegar, and the bay leaves. Bring to the boil, reduce heat, skim the surface, and simmer uncovered for an hour.
3. Add the wine and soy sauce and simmer another half hour. It is optional to thicken the sauce mixing cornstarch with an equal amount of water and boiling it for half a minute or until clear. Then serve.