1. Blend cornstarch with cup cold water, stir into stew and cook, stirring, until sauce thickens. 2. But if you want a glossier, Chinese-restaurant kind of sauce, mix a teaspoon of cornstarch with the chicken broth. 3. Combine the cornstarch with the remaining cup of broth, mixing thoroughly. 4. Dissolve the cornstarch with the dark rum until it becomes a smooth paste and add to the simmering sauce to thicken it. 5. In a small bowl combine the cornstarch with four tablespoons cold water. 6. In a small bowl, whisk cornstarch with remaining water until smooth. 7. In a small bowl mix the cornstarch with one-quarter cup of the evaporated milk. 8. In a small cup, mix the cornstarch with a spoonful or two of cold water to make a slurry. 9. Mix cornstarch with kirsch until smooth. 10. Mix cornstarch with water. |