| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Seasoning | 4 | Servings | |
INGREDIENTS
| 1 | tb | Ground cinnamon |
| 1 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground pepper |
INSTRUCTIONS
1. Heat cinnamon, ginger and pepper in a dry skillet, over medium-low heat. Stir constantly or shake the pan until the mixture is very hot. 2. Serve as a dip with cold red-simmered chicken. 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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