| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Dip |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Oil |
| 2 |
ts |
Salt |
| 1 |
|
Bunch scallion stalks |
INSTRUCTIONS
1. Heat oil to smoking; then turn off heat.
2. Stir in salt; let cool slightly. Place in a dip dish.
3. Crush scallion stalks with a knife or cleaver blade; then cut in
vertical slivers. Arrange in another dish.
4. Dip pieces of white-cooked or roast chicken in oil-salt mixture and eat
with slivered scallions.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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