Step 1

Mix chicken broth, wine, soy sauce, sugar, sesame oil and salt together in a mixing bowl.

Step 2

Place a wok over medium heat and add olive oil.

Step 3

Sautee the scallion and ginger until fragrant which takes around 10-15 seconds.

Step 4

Mix cornstarch with cold water in a separate cup and add the mixture bit by bit until it thickens. Make sure you stir constantly when adding cornstarch. The blend will thicken after 5-8 minutes of cooking.

Step 5

Pour into the bowl and the Cantonese sauce is ready.